Well, it's that time of year again. This year we have 13 deer and 3 wild hogs so far. Deer season is over, but I may have a couple more hogs given to me after this weekend. A buddy is going to his camp and has been seeing a lot of hogs at his feeders; plans to shoot some and said he'd give them to me. Have not scheduled the big processing day yet, but it will be sometime after this coming Sunday.
I have a new auger tip and nylon washer for my LEM #12 grinder on order so when it comes in I will be sitting on go. Also have a new 30# electric stuffer for this year. Been needing that for a while now.
Roughly 15~25# of venison grind per deer so that's ~260# right there. Probably another 100# of hog grind right now. Add another 100# if I get 3 more. I have an order in for 50# of pork back fat that I get for $0.69/lb.
On deck is the following:
50/50 grind venison and pork
50/50 venison and pork smoke sausage
60/40 venison fresh sausage
60/40 venison fresh green onion sausage
100% venison coarse chili grind
50/50 Venison and pork breakfast sausage
I have been gifted some bratwurst seasoning from a buddy up in Michigan that owns a small boutique butcher and smoke shop. I want to try it with some of the wild hog meat.
I'll talk to the guys and get their orders in then figure out how much seasonings I need to mix up....but it's gonna be a lot....
I have a new auger tip and nylon washer for my LEM #12 grinder on order so when it comes in I will be sitting on go. Also have a new 30# electric stuffer for this year. Been needing that for a while now.
Roughly 15~25# of venison grind per deer so that's ~260# right there. Probably another 100# of hog grind right now. Add another 100# if I get 3 more. I have an order in for 50# of pork back fat that I get for $0.69/lb.
On deck is the following:
50/50 grind venison and pork
50/50 venison and pork smoke sausage
60/40 venison fresh sausage
60/40 venison fresh green onion sausage
100% venison coarse chili grind
50/50 Venison and pork breakfast sausage
I have been gifted some bratwurst seasoning from a buddy up in Michigan that owns a small boutique butcher and smoke shop. I want to try it with some of the wild hog meat.
I'll talk to the guys and get their orders in then figure out how much seasonings I need to mix up....but it's gonna be a lot....