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PappyPIhave3 | Nov 13, 201909:02 AM    

Hey all, I recently made my first attempt at deer-bologna. I used 50% deer and beef. It turned out OK, although there were 2 things I didn't like that I need help with. A very slight crumble when sliced and a thin layer of fat on the surface plus slightly more on the ends?? Since making this batch I read something about forcemeat, would that cause either or both?

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