willidru
WKR
I cut my ground venison with pork butt (about 20%), but I like my venison on the rare side. I have never had a problem with doing it this way, but my wife has concerns with the pork not being cooked enough in our burgers and bulk sausage patties. I know you can go med rare safely on pork, but do you see issue with getting a nice bloody center on my burgers?