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OK let me absorb this information. I figure thats an entire elk that has been ground & turned into different sausages. Thats really quite something to see.
Do you add extra fat to the meat mix?. Is the finished product something thats eaten as is or do you then cook it ? Do you split the meat up into groups,4quarter,hind? How big is an elk? Have you considered turning any cut into a cured product like a bresola? We dont have elk
down this way. Deer in plague proportions in some places but no elk. Thanks for the great thread.