I realize a little fat is probably essential for Lebanon Bologna, but curious if you or others have done this either with 100% venison? Or maybe a 60/40, 70/30 or 80/20% with venison to beef or pork? Your outcome looks fantastic and mouth-watering!!!

I realize a little fat is probably essential for Lebanon Bologna, but curious if you or others have done this either with 100% venison? Or maybe a 60/40, 70/30 or 80/20% with venison to beef or pork? Your outcome looks fantastic and mouth-watering!!!