Why are people mixing beef or pork to wild game?
For the record I usually just do basic cuts. Steaks, roasts, maybe a pound or two of stew meat, and burger.
I see zero reason to mix anything into my burger.
Plan on doing summer sausage this winter, probably breakfast sausage too.
Have had my cutter do his sausage, mixed with inspected pork fat, but now I prefer to make my own by grinding either skin-on chicken or turkey thighs, about 1-1 with the venison. Spice is whatever the purpose calls for, say fennel seed for Italian. The poultry fat is really tasty stuff. Meatballs made with this mix are very good too.
Got my second one back yesterday. 43lbs of almost bone-free meat (femur sections are in the roasts). Did a test run of burgers in a 400 degree oven this morning. A1+ stuff. Won’t be buying any of that crappy $5.99 burger this year. Next up is a pot roast using the sous vide.
