BigBobBQ
Babbling Farker
I have 4 venison shoulders that I want to grind into sausage and I have searched but have a question, I know the venison is very lean do I need to add some fat, maybe call the local butcher shop and see if they have some pork fat trimmings I can add to it as I grind, and if so do you have an idea of the percent I should use?