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Merry Christmas to a true Lady ! I hope you enjoy the new ProVari for years to come, and may you and yours have a Safe and Blessed Holiday Season !

LOL Kabonk no meat gets wasted around here.Back strap come off whole hind quarters go to roasts,and most everything else get ground for burger & sausage.I have a great recipe for Corned Venison(uses the tuff cuts)comes out tender and juicy for sammiches..I don't know if the link will post in here but Ill try

How to Make Corned Venison - A Recipe for Corned Venison | Hunter Angler Gardener Cook

you will need some of this pink salt for the brine

Instacure #1 for Slow Cooking Meats 1 pound: Amazon.com: Kitchen & Dining