Just done a nice Venison sausage and Pork belly mix. Course grind of 2.5 kg pork belly and 4.5KG Venison, then a fine grind. Refridgerating between cuts and grinds.
Weschenfelder game and Venison seasoning mix, 0.5KG of rusk and 1litre of cold water. Well mixed by hand. Refridgerated for a...
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