“Debone” Deer Sausage Making Journey Part 2 (Questions and Answers Wanted)

Making deer sausage for the first time involves mixing ground venison with fatty pork, adding seasonings like sage and garlic, grinding it twice for texture, and then stuffing into casings or forming patties, with testing a small patty first to adjust flavor being a key first-timer tip, ensuring everything stays cold throughout the process for best results. Essential tools include a grinder and stuffer, and it's smart to start small and use ice to keep the meat from getting warm and gummy.
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