Years ago I had a source for the tails from fat tail sheep. I ground that into my lean game meat. Nice.

In recent years I have 10-20% pork fat ground in. And when I do smoked meat loaf I add a pound of ground pork to two pounds of ground venison. (And the secret ingredient? A couple of handfuls of crunched up Ruffles potato chips.)


Speude Bradeos