So i have made snack sticks before and with my recent batch have found a recipe that i really like.
but i have never made a bunch of snack sticks from 1 deer, it has always been using leftover roasts that have been trimmed of all fat/silver skin.
im wondering how much of the fat and silver skin must be trimmed from all the trim meat off of a deer in order to make snack sticks. i know the less the better as the silver skin and fat is what tastes gamy, but how crazy do i have to get with trimming? besides its going to be seasoned a lot and made in to snack sticks so i cant see the fat changing the flavor a whole lot.