Wow, totally different. Was the breast and leg pre-cooked ?

Looks great !That's one big sandwich slice .

I work on a railroad powered by cog gears and this name popped into my peabrain.

Some folks just throw it in the freezer to lower the temp also, never tried it maybe the experts will chime in .

yes , you don't want it to keep cooking, lower it to 110-120 F with the ice bath and let it bloom at room temp until 75-80 F. This works for me w/ summer sausage .. or just throw in fridge after bath .

Seems like it might have a crust on the outside but should still be nice and juicy inside ??? Looks fabulous to me for breakfast, lunch or pea soup !

He would make some tasty sausage this fall !

Looks excellent, what time is breakfast ? Don't despair on the loin prices as our local supermarket has 1.99 loin this week so its still available in the states

Y'all need to delete your browsing history and then you get new ads everytime you log in !

I think SawhorseRay maybe referring to mule deer instead of whitetail ?

Looks like you have a nice set-up ,good luck with the finished product..

Venison is the only burger I eat and I shoot deer because I LIKE the taste of venison. The loin has enough fat to bind the meat together and leaves no grease to drain from a frying pan even at a 3-1 mixture.

I know its an old post but my two cents anyway. Pork loin at a 4-1 ratio with two grinds makes a excellent burger.

el Ducko, looks excellent!, what type of meat was used ?