Just about out of the last batch of summer sausage so figured I better get another one going. All the goods assembled.
Cut up into smaller chunks to start feeding.
12 1/2 # venison --- 12 1/2 # pork butt
All ground up.
Used Sausage Maker North Country Summer and some garlic emulsified mixed with water.
Stuffer ready to roll with Muslim bags
Stuffed and into fridge overnight
In MES 40 this morning @ 5:30, will be throwing a tray of pecan dust to it.
Cut up into smaller chunks to start feeding.
12 1/2 # venison --- 12 1/2 # pork butt
All ground up.
Used Sausage Maker North Country Summer and some garlic emulsified mixed with water.
Stuffer ready to roll with Muslim bags
Stuffed and into fridge overnight
In MES 40 this morning @ 5:30, will be throwing a tray of pecan dust to it.