Jonathon We only grind the venison once through a 3/8" plate - it’s completely lean. I think I will grind it again through the 1/8" plate, grind pork butt through the 3/8" plate and mix a 50/50 ratio using the meat mixer.

Jonathon How would you suggest to mix in fat with pre packaged ground venison? We butcher and prepack ground venison into 1 lb packages. Should we regrind the venison with the fat using a smaller diameter plate? or grind the fat separate and mix using a mixer? I assume the better option would also be true for snack sticks.