Tadpole's Outdoor Blog

September 29, 2011

the grand-kids love our deer/pork smoked sausage

Filed under: Uncategorized — Freddie Keel @ 6:51 am
Tags: , , , ,

the deer and pork have gone through the grinder after being seasoned.

after stuffing into hog casing, the link sausage is placed on the pit.


after about four hours on the pit, the sausage are ready.

they will be washed, cooled, cut into small links

and put into quart zip locks for freezing.

once frozen, the sausage will be disbursed to the grand-kids

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