Tadpole's Outdoor Blog

February 10, 2012

Day for making deer sausage

Pork mixed with venison and pork fat.

Seasoned with Brookshire Brothers sausage seasoning

and touch of black pepper, sage and crushed red pepper.


now thru the meat grinder


then thru the stuffer


fifty pound of sausage on the smoker


Once cooked, sausage will be removed, washed and into refrigerator over night.

Once cooled they’ll be cut into links.


and vaccum sealed.

And then to the grand-kids



  1. Maggie will be happy. She had deer sausage for breakfast two days this week. They are wheat, dairy and egg free!

    Comment by Kris — February 10, 2012 @ 1:37 pm | Reply

  2. Yum!

    Comment by Becky Lannon — February 10, 2012 @ 8:16 am | Reply

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: