The result? You won’t have to add hog fat to the venison for sausage and burgers.
Leading to an interesting question: why don’t we have Twinkie-fed beef in this country? Perhaps an actual rancher will chance along to tell us.
“You won’t have to add hog fat to the venison for sausage and burgers.”
I must be getting dyslexia because I caught myself thinking, what the heck do they have to do with venison?