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Trimming out venison for sausage
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<blockquote data-quote="guywhofishes" data-source="post: 274761" data-attributes="member: 337"><p>That sounds like me - I wonder if I'm not WAY too fastidious on the trimming. Seems like a hell of a lot of work we put into 35lb of sausage meat.</p><p></p><p>What's everybody else think? </p><p></p><p>I've never made sausage with those skilled at making good sausage but I often wonder if they put in that kind of labor. There's GOT to be a better way!</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 274761, member: 337"] That sounds like me - I wonder if I'm not WAY too fastidious on the trimming. Seems like a hell of a lot of work we put into 35lb of sausage meat. What's everybody else think? I've never made sausage with those skilled at making good sausage but I often wonder if they put in that kind of labor. There's GOT to be a better way! [/QUOTE]
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