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Venison Sausage Patties
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<blockquote data-quote="Deleted member 107796" data-source="post: 1721389"><p>I agree, what they grind does contain quite a bit of silverskin and I do like what I've had. I wanted to emphasize that any cut used for cooking should be trimmed of silverskin as completely as possible. When we age and butcher, step one is to do a complete trim of the dried outside layer of the entire carcass, which results in a nice collection of mostly trimmed meat for grinding.</p><p>+1 on cutting with a pork roast or even a loin for a super lean treat.</p><p></p><p>I'm hoping everybody is enjoying this rich harvest season! We just got our Pueblo and Hatch green chili for the year and flop to our pronghorn hunt on 10/8! cheers</p></blockquote><p></p>
[QUOTE="Deleted member 107796, post: 1721389"] I agree, what they grind does contain quite a bit of silverskin and I do like what I've had. I wanted to emphasize that any cut used for cooking should be trimmed of silverskin as completely as possible. When we age and butcher, step one is to do a complete trim of the dried outside layer of the entire carcass, which results in a nice collection of mostly trimmed meat for grinding. +1 on cutting with a pork roast or even a loin for a super lean treat. I'm hoping everybody is enjoying this rich harvest season! We just got our Pueblo and Hatch green chili for the year and flop to our pronghorn hunt on 10/8! cheers [/QUOTE]
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