Season over-time to pull the troops together for some processing. Nothing changed on our burger this year-nothing to change! 10 lbs venison to 5 lbs 80/20 ground beef to 1 lb straight beef fat. Got that one from Scooter and not going to change it. Burgers cook up great-not too dry and don’t fall apart-and still have enough venison flavor. We increased our breakfast sausage (2/3 venison 1/3 pork fat-not butt) seasoning (Backwoods Hot) 15% this year over what the instructions say. Little extra red pepper flakes and I think Jimmy Dean would be proud. Ended up doing 55 lbs burger, 50 lbs breakfast sausage, and 40 lbs straight venison. Lots of work but the payoff is great.