I’m making jerky from ground venison using a jerky shooter. How do I know I’ve mixed the meat and seasonings long enough?

Thanks guys!

I’m going to make some venison breakfast patties with about 75% venison and 25% pork. What’s a good middle of the road seasoning?

Thanks, Glenn

Thanks for everyone’s suggestions. I’m going to try a 10 lb batch using Holly Regular and go from there.