Howdy Green Screen!! I shot my first ever Axis this past weekend and can't wait to turn it into some processed table fare. I do all my own processing, but have fell short on making good hamburger meat. I've ground up venison and added brisket and went close to 50/50 and really didn't care for it. Can any of you fellers offer me some advise on how to create a good Axis hamburger meat? Thanks guys and gals!!
-JC
-JC
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