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Message
Deer sausage
Posted on 2/26/25 at 4:49 pm
Posted on 2/26/25 at 4:49 pm
Has anyone used the liquid fat renderings from a smoked Boston butt or chicken schmaltz to the ground venison instead of using ground pork or pork fat in making sausage?
1
Posted on 2/26/25 at 5:01 pm to Creolesote
I don't see that working well since it's already rendered. I dont know shite so I may be wrong, though.
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