LAKY
Well-Known Member
- Joined
- Mar 3, 2019
- Messages
- 437
I want to know how to do this. I think gyros are one my family's favorite foods.5 lbs of venison/pork gyro meat
I want to know how to do this. I think gyros are one my family's favorite foods.5 lbs of venison/pork gyro meat
X2 on thisFor years I used 3-4lb bags of "bacon ends/pieces" per 50lbs of venison for a good lean mix.
A few years ago I mixed venison and wild pig 50/50 and absolutely love it!
Wild pig meat is "fattier/greasier" even without out the visible fat so it works well for burger.
I want to know how to do this. I think gyros are one my family's favorite foods.
I’m the same. Used to have a guy in AR that made the absolute best jerky and link sausage, but he got old and retired. took a whole deer to a place in VA to make me breakfast sausage, after I spent 2 hours in the garage cleaning all the silver out. Wasn’t fit to eat. They overground it and turned it into paste. It was like hockey pucks when you cooked it. Even tried to turn it into “beef sticks”, it was still terrible. Ended up having to just get rid of it.I make A LOT of breakfast sausage, 2 complete deer last season minus loins and straps. Also made another 20 or so pounds from the other 2 we killed. I never add any pork or beef. I cook it with olive oil and have no complaints.
Ughhhhh I found out the hard way that I must have accidentally added salt by the tablespoon when it was calling for teaspoons or something. Somehow these are way oversalted. Time to find a chili recipe or something to hide the salt. Dang it I'm disappointed but oh well all the more reason to get back out in the woods