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

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2 Comments »

  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


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