Passing things on to the next generation is very important. Children need to know where food comes from and the process it takes. I try to include mine in all parts of the process. They may never use it but at least they know how.

Euro mounts are a great. I only have so much wall space for full shoulder mounts.

6” curved Victorinox for me any day. I think the more important thing is knowing how to sharpen one. I’ve seen a lot of people buy expensive knives and once they lose the factory edge they don’t know what to do.

If not mashed there are still plenty of others ways to enjoy taters.

I think there is a broad range of mashed potatoes. Some are better than others maybe you haven’t had any of the better ones.

I worked in a small shop just during deer season and we would start the day but rinsing all of our equipment with cold water and then several more times in the day another rinse. At the end of the day we rinsed everything down with cold water and then washed with hot. If you tried to rinse with hot water it would melt the fat and make everything greasy.

I go 50/50 when I use butts. My local butcher will set some fat aside for me but during deer season he uses what he has and doesn’t always have it available. When I get fat I use 30%

Chef I used dry rub bacon cure then I gave it a coat with some brown sugar and black pepper.

Cured an smoked a couple goose breast.

I use Willies as my go to. I would describe it as a classic meat stick with a little heat that come in the end. Not real spicy but just enough. I’ve used it with venison, goose, pork and beef all have been good and enjoyed be everyone that has tried them

When i process venison I always use pork fat. Usually 10% in my hamburger, 30% for meat sticks and summer sausage. Always turns out well. I have a local butcher order a 25# box and I split it into 1# packs and freeze. I mix it in when I grind.

Had a few early season geese turned them into some Willys snack sticks.