In preparation for this year's deer another project this past month involved grinding what was left of last year's venison into burger to make way for this year's deer. I do a mix of 4 lbs of ground venison and 1 pound of ground pork for a nice lean to fat ratio that makes for juicy burgers, sausages, and loaves. This year I made venison bologna using LEM's prepackaged spice mix a friend gave me to try. This stuff tastes just like I remember my grandfather's venison bologna tasting. I have no idea if this is what he was using way back then but I really like it. Could be the nostalgia thing. I also made a bunch of spicy teriyaki jerky for Michael to carry on his bicycle journeys.