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<blockquote data-quote="dennishoddy" data-source="post: 3278069" data-attributes="member: 5412"><p>I add 20% pork fat to both ground elk and deer basically to act as a binder and add a little pork flavor. </p><p>The deer I take spend the year living on corn, soybean, milo, etc that the farmers around me plant for crop. It’s like feedlot beef in the wild. Never had a bad one. </p><p>That being said, I’ve had some whitetail off sagebrush in the far NW and it can get a different taste.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3278069, member: 5412"] I add 20% pork fat to both ground elk and deer basically to act as a binder and add a little pork flavor. The deer I take spend the year living on corn, soybean, milo, etc that the farmers around me plant for crop. It’s like feedlot beef in the wild. Never had a bad one. That being said, I’ve had some whitetail off sagebrush in the far NW and it can get a different taste. [/QUOTE]
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