www.sausagemaking.org

A friend cooked up a package of Ground Venison Bacon this last weekend at hunting camp. It was delicious. A former customer of his had given it to him a while back. We would like to make our own but after scouring the internet all day I have not found a single recipe. Meat and fat were ground and looked as if meat / fat ratio was about 70 / 30. Can any of you help?

Thank you,

First off,welcome to the forum waxne! The only thing I came across in my search was what is in the link below,I hope it is of some help to you!

http://www.excaliburseasoning.com/Formu ... 391702.pdf