Jesser I make all mine all flavors with venison, pork and pork fat
Checking in from Arizona
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I’ve been raising and butchering my own hogs for about 4 years now. I’ve been getting more and more serious about creating cured products recently. Hopefully I can learn a few things here.
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angler Hi Angler, glad to have you on the board!
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Jonathon Thanks! I’ve got 8 hogs to butcher this month and a freezer to clean out before hand so I’m grinding and stuffing as fast as I can right now!
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