Thanks all for your input!! I think chamber is the way to go….now to convince the better half!!

I usually use 1/3 pork and 2/3 ground venison. Processor does add beef fat to my ground venison so may change your ratio if no fat is already added

Thanks all for your input!! I think chamber is the way to go….now to convince the better half!!

Looking for top notch commercial food sealer. Looking at both L*M and Weston Pro. Any opinions out there?

I usually use 1/3 pork and 2/3 ground venison. Processor does add beef fat to my ground venison so may change your ratio if no fat is already added