My buck has a very nice layer of fat on his rib meat and in between each muscle group.
So the rib may and little individual muscles on the let legs didn’t need any pork but the larger muscle groups did.
The old lady at work who I adopted as my work wife and who I recently promoted to “mom” is going to yeah me how to make snack sticks, smoke rings, and summer sausages as soon as wehave some cooler weather..... said we need 4 straight nights of low 40s and days in low 50s.
It was 80 the other day so may have to freeze then the simmering out when it’s time to make those delicious treats.
That’s a great use of the Venison. Everyone loves those. We used to have ‘Sausage Making Day’ once a year with my Grandma. Good times, great memories. :)