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I have the same problem. Did you get it fixed?

gChart I hunt in Kansas every year and here in TN also. I love them on the grill but it seems I only do the Dove bites in Sept so I thouht I’d give it a try

Jonathon I was worried about how gamey and dry dove can be so I decided to go higher on the fat. I used pure pork fat instead of pork shoulder, thinking it might impart more flavor? Also used ECA and pepper jack cheese. Happy enough with it so I think I’ll try again

Well I did 2lbs Dove: 1lb pork fat and flavor-wise they came out great. Casings are a little tough but not horrible.

Has anyone used dove for snack sticks? A friend gave me some goose sticks that were awesome. I was thinking about wet marinating the breasts, then grinding them with some pork. Any ideas? Thanks

Makes sense, thanks! Definitely will adhere to the formula for the cure. I’m going to reduce all the measurements for a pound and try it on hamburger, I don’t want to waste 9lbs of venison

I’m going to make summer sausage for the first time soon and bought a High Mountain pkg(before I found Walton’s) I’ve made seasonings from books for fresh sausage and found them too salty( with 6.25% cure) So in looking at the High Mtn ingredients I see their cure is only 0.85%. Is this because their cure has added salt? What’s the best way to avoid making it too salty? I plan on making a one lb. test with some ground meat and fry it in a skillet. Any help is appreciated!

I trimmed the fat off of a whole boneless ribeye. Is that fat good to use with venison in summer sausage?