๐๐š๐œ๐ค ๐ข๐ง ๐ญ๐ก๐ž ๐ฏ๐ž๐ง๐ข๐ฌ๐จ๐ง ๐›๐ข๐ณ ๐—™๐—ผ๐—ฟ ๐—ณ๐—ถ๐—ฟ๐˜€๐˜ ๐—ฑ๐—ฒ๐—ฒ๐—ฟ ๐˜€๐—ฒ๐—ฎ๐˜€๐—ผ๐—ป ๐˜€๐—ถ๐—ป๐—ฐ๐—ฒ ๐—ฝ๐—ฎ๐—ป๐—ฑ๐—ฒ๐—บ๐—ถ๐—ฐ ๐—ถ๐—ป๐˜๐—ฒ๐—ฟ๐—ฟ๐˜‚๐—ฝ๐˜๐—ถ๐—ผ๐—ป, ๐—›๐—ฒ๐—ฎ๐—ฟ๐˜ ๐—ขโ€™ ๐—Ÿ๐—ฎ๐—ธ๐—ฒ๐˜€ ๐— ๐—ฒ๐—ฎ๐˜๐˜€ ๐—บ๐—ผ๐—ฏ๐—ถ๐—น๐—ถ๐˜‡๐—ฒ๐˜€

by Louis Hoglund
This content is for subscribers only. Log in or sign up for a free trial below.

Preparing venison ring sausage at Heart Oโ€™ Lakes Quality Meats, front to back, Ben Gerhart, Jarret Stetz, and Jason Stetz.