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Late season bow kill in pa


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  • 3 weeks later...

Excellent! I get a pig butchered and use 20/80 mix of straight pork fat for sausage, kielbasa, snack sticks ect. For burgers I grind bacon and go close to 40/60. Probably not the healthiest but god there good. I'll be grinding mixing stuffing and smoking hundreds of pounds next weekend with the crew I hunt with. The sausage maker website has some awesome seasoning mixes if interested.

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