Thanks for the weight information. I am allways interested in weights. Most people estimate and they are all over the place.
If the deer is strong or tough, grind it all. We take the best burger meat (all, on a old buck). Take 21 pounds of lean meat, mix with 4 pounds of pork jowl meat and grind together, mix well. I buy the breakfast season packet from Eggers in the Spokane area. I imagine butcher shops all over the state have a sausage mix, Smokey Ridge in Chewelah has there version which is good. They will have it bulk or in packages for 25 pounds of meat. Mix in very well and regrind. This is the best breakfast sausage patties you can imagine. My wife will make a George Forman size patty and cook. There will be almost zero fat drip out and wounderfull taste. Good for spaghetti also.
