Jonathon Sounds great. Thank you!

Jonathon If I was going to be short of 25#'s of vension/pork fat, could I get a pork butt or roast and use that until I got my 25#'s of total ground product?

Jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.

I am getting ready to make a batch of snack sticks and I noticed that you recommend using pork fat with venison. I have always used beef fat in the past and was wondering why you recommend using pork fat. Also, do you soak your collagen casings in water prior to stuffing? Or do you use them just as they are? Thanks