Last weekend I did some polish and sticks from deer I got this fall, mixed it with some pork trim from the local butcher.
This weekend I am doing some garlic sausage and more sticks.
This will make some great presents for friends and neighbors.
The first grind turned out with quite a bit of trim so I ended up adding more venison.
Here are some tubed hog cases from Syracuse Casing.
Some polish cased up.
Chill them down.
Smokin in the Sticks of Montana...
Wrap it up and MERRY CHRISTMAS!
The wife said: "I bake and cook, and I don't take pictures of my food"
She thinks I'm weird, what's up with that?