Mar 20, 2022
This week Big Willy, Big Jim and Slick get together to discuss our upcoming venison grind day with the crew. We are a bit late this year for different circumstances but we are looking at one of our biggest volumes of meat our group has ever produced. The three of us discuss our process of our grind day including; equipment, seasonings, additional fat content, packaging and much more. We hope this is an entertaining and informative discussion for you and encourages you to do this with your wild game, nothing more satifying that feeding your family and friends with meat you helped produce from field to table. Thanks for listening!
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