i use a 60/40 mix of bear to pork shoulder. i made the majority of last years bear into pepperoni and with that mix ratio it came out great, everyone ive given some all have loved it and didnt believe me when i told them it was bear pepperoni
This is our ratio on sausage too, about 60wild/40pork shoulder or butt.... We make large links and smoke them, then freeze or pressure can.
