D&D is a bit of a trip.

Believe it or not, the grocery store meat department in McCleary sells the seasoning, a mile from my house. Picked up enough to do 25lbs of breakfast sausage and 25lbs of sweet italian, $4.00 each package. Ordering 50-100lbs of pork butt, or shoulder tomorrow so I can start working on it next week.

I figure I'll start with batches of a pound, play with brown sugar and the heat to dial it in, and then go large.

I'll start out at 50/50 pork to venison, and scale it back from there.