Colezybear on Nostr: I usually do I usually do 7-10% pork fat and roughly 20% fatty cut of pork (belly or ...
I usually do I usually do 7-10% pork fat and roughly 20% fatty cut of pork (belly or shoulder) and roughly 70% venison. Some I leave plain some I spice for Italian sausage or like and unsweetened breakfast suasage
Published at
2025-01-10 08:04:52Event JSON
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