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steelydan

Late season bow kill in pa

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Just thought I would share. Venison backs traps cured for 12 days at 38 degrees. Steak strips and veggies for dinner tonight. I wish you could smell the venison!267c25af002126b3bc35eac12bff6e32.jpg

 

 

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I assume grinding for snack sticks?? Or are you doing the ground jerky?? 

Edited by Xxx

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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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