Originally Posted by Railman
Originally Posted by Mack1112
Originally Posted by memtb
When we grind, we blend in 10% to 15% beef suet (fat) by weight! Makes great burger (not dry), and of course any other thing that burger is used for! memtb

I have a bunch of pork fat- will that work just as well?


Pork fat rules!!

3:1 venison to wild hog.

15% fat.

Great sausage and burgers.




GR