Originally Posted by LongSpurHunter
That's what I typically do, or just plain old pork fat.

Pork fat renders at a lower temp than beef fat, so you don't get those 'fat' balls in what you end up eating. I never use beef fat with venison.


I’ve made that mistake before, with sausage and pepperoni, only pork now. 👍

Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.