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Discussion Starter · #1 ·
Tomorrow I'm making a bunch of sausage, 15# breakfast 15# italian, 30# summer sausage, and about 25# of bratwurst, we have about 10# of venison "chunks" left any suggestions for what I can do with it?

:confused:

(this doesn't include backstraps, and roasts, this was mostly shoulders, and scraps we took off the bones.)

Thanks
 

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Discussion Starter · #4 ·
Thanks, I ground half of it and put it into 1# bags, and left the other half chunks in 1# bags.

I never realized how much work goes into sausage. It'll all be worth it tonight when I eat dinner though.
 

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Discussion Starter · #6 ·
Italian sausage last night, and summer sausage in my lunch today. Good stuff. We used LEM for the italian sausage, and breakfast sausage, and we used Hi Mountain for the Brats and summer sausage. mixed venison and the pork butt roasts that were on sale here last week. great stuff.
 
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