In this Mossy Oak University lesson, Zane walks you through his perfected 70/30 blend (seven pounds of venison to three pounds of pork shoulder) the fat from the pork gives you richness, moisture, and binds everything together in such a beautiful way. Learn how to cut your pork shoulder for smooth feeding through the machine.

This is where magic and hard work intersect. watch and transform your deer harvest into a rustic, flavorful sausage that would impress any local butcher!