So it's been a long couple of days off. With no one else doing private butchering around here the spring lamb kill has been busy but as a nice change a friend asked me to make him some fresh deer sausage as well as some peperoni. This also gave me a chance to use up some of the various trim i had saved up. The real dilemma was i was having a party on this night and had promised a smoker full of goodies so it was off to the races. I decided bear and deer mixed with pork would make a nice breakfast sausage and because it has lots of breadcrumb added for binder it had good strength to use as a fatty casing. Filled em up with onion mushroom and cheese and fired the 4 wild fattys in with a slew of abt's.
By the time i finished the other 150 pounds of fresh sausage and 50 pounds of peperoni everything was ready to come out of the smoke. I'll tell you I changed the way some of my hunting buddies looked at bear meat. Even the girls from work that can't believe i would even eat a bear couldn't resist the smell and were back for seconds. BIG SUCCESS
By the time i finished the other 150 pounds of fresh sausage and 50 pounds of peperoni everything was ready to come out of the smoke. I'll tell you I changed the way some of my hunting buddies looked at bear meat. Even the girls from work that can't believe i would even eat a bear couldn't resist the smell and were back for seconds. BIG SUCCESS