I was almost out

Down to six links in the freezer. SIL #3 had Saturday off and it provided us with the window to get busy. Montag and Cappy came to help. Baby sister turned 50 that day and we had a function to attend in the Peoples Republic of Austin, so we got busy at Bugman's shop 8 AM. Came in with short load of 235 pounds combined. Smallest load we have ever dealt with.

Took out 30 pounds of pure, clean deer meat and set it aside. Mixed the deer (60%) and the pork (40%) together and then placed 30 pounds off to the side. Took the 30 pound batch of mixed meat and ground it for hamburger. Step one done. Took the remainder of the mixed meat and began to apply the spices - salt, garlic, coarse black pepper, red pepper and, of course, mono-cure. Nothing more. Here's what the mixed meat look like prior to applying the spicem ix.


As we got into the grind, we pinched some and had to have a taste test. As they say here, Schmeck Gute!".


We then began stuffing it and hung it on racks so we could transfer to the smoke room.


We had forty pounds (Bugman threw in ten) of pure, unadulterated deer meat and went to back to something we had not done in quite a while - Jerky Sausage. No pork and replaced almost all of the coarse black pepper with an even heavier amount of cracked red pepper. We used to harvest and dry out chili petines, but did not have the time. This stuff dries pretty hard and, believe me when I say this, is best consumed along with a cold beverage of your choice. Wen consuming it, a little goes a long way, but it sure spices things up. Look at how beautiful the meat looked prior to the spices.


Stuffed it all in pork casing and have it drying out right now. Seldom will you see something more beautiful.


Came home with the ground meat and about 15 pounds of breakfast sausage. The rings all got smoked last night and will get a second smoking this night. Don't think I am going to pull any fresh. The smaller batch, my family, people who call me friends and all dictate I need to dry as much as I can. Now all we have to do is wait for it to dry out. Then we can get about to vacuum sealing it and storing it.

Life is good and the sausage will be also. The circle is nearer completion. We feel blessed.

It's a lot of work but we'll worth it. Enjoy!

One heck of a lot of work there. Looks amazing, and I bet it will be delicious!!

I made me a quick 25lbs of pan sausage Friday night, axis 40%, pork butt and bacon 60% together. I was able to knock it out in just over 2 hours from turning the grinder to completing clean up all alone.

Man looks great

Glad you did not run out.

Looks great Hud! I’m about to make another batch myself!

Looks like a lot of work, but worth every bit !

Alright, what an evening. Wifeypoo decided to help me with my meat. She would take it in her hands and create the size she desired. I thought it was too big, but not she. We then had to decide who was gonna put it in. Me or her. Being the man, I put it in and then pushed the button. It was over before anything happened. I loosened it up and put it in again, hit the button and there it was, finished before it even started. To say the least, Wifeypoo was not happy. She had it figured out that I was hitting the wrong button. Yep, there she was, right again.

Rested just a little and then went after it again. Amazing what happens when you do push the right button. She saw I was still having issues so she came up with a certain strategy. She would get the meat the size she wanted and only would slip in half at a time. It worked better even though it took a little longer.

She made me do it over and over. I am worn out. When all said and done, the hamburger, breakfast sausage and hot as all get out mix are all in one pound vacuum sealed packages, freezing as I post this.

I just hate it when she’s right!!!

Sounds like something out of Penthouse Forum

🤠

Damn women around the world are jealous... they never got to decide how big the meat was lol

Lookin good

Wish I had friends like you.

Me too.

That's golden!!

3rds

There are lots of good people out there and I am way fortunate to know somes. Way fortunate,

Under the good people thing - Bugman called me and told me the pepper sausage was ready to be picked up. Unfortunately, I was 2 hours away at the river and would not be back until this day. That guy took my 30 pounds of links, vacuum sealed it and put it in the freezer. Not sure if some s of y'all will understand how important it is to store away at the right time and how nice it was of him to do it for me.

I gots the gate code and tomorrow I will pick up the wrapped stuff and the larger mother lode of the really good stuff. Ask BoBo, STX, Pitch, RustBucket and others if you think I am being excessive with the description. I will stand by anything they say about it. We'll vacuum seal it and put it up.

The timing is perfect. The freezer is holding one bag with two links in it. God is good!

It was time, The big bulk of original recipe sausage had dried sufficiently and Bugman told me to come pick it up. Roger that. Shotsie helped me load it all in to ice chests and we set abouts for home. Got out the VacMaster and went after it.


An hour and half later and there it was, all packaged up. Here is about half of it.


The freezer is feeling good about itself. The bottom row is dedicated to sausage. I was down to one, single package from last year. Life is good.

Nice freezer stash.

nice freezer too.

Good stuff.