that's all i use. i use a 50/50 deer/hog mix and add 10% pork butt from the butcher shop. that 10% total weight. so for 50# of meat i add 5# pork butt. it's a little lean, but that's the way my Dr and i like it.
i've also used a big ol boar hog for boudin, liver and all-----fair eatin.
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