Guns, Dogs and Blades QnA
Since we’re on the food side of things currently, this was my weekend project. 60/40 venison to pork brats! Chilly cheesesteak, garlic and onion, and Sheboygan style. 28# of brats and 8# as fresh sausage!!
Since we’re on the food side of things currently, this was my weekend project. 60/40 venison to pork brats! Chilly cheesesteak, garlic and onion, and Sheboygan style. 28# of brats and 8# as fresh sausage!!
