2020 Wild Game Sausage Fest!
Just got some 32 mm caseing pepperoni’s to finish smoking up.
All totalled 160 pounds of venison was processed into sausage over the last few days.
Day one went like this:
12 lb pepperoni
15lb jalapeño summer
10 lb salami
8 lb hickory snack sticks
So these cure over night then went into the smokers yesterday morning.
Then yesterday we made up:
25 lb Atlas Maple Breakfast
12 lb Hi Mtn Maple Breakfast
12 lb Hi Mtn, Mtn Man Breakfast
15 lb Chorizo
25 lb Hot Italian
25 lb honey Dijon Brat’s
12 lb., 32mm pepperoni.
Plus we ground up a pile of venison for the daughter and son in law.
This was my first year doing chorizo sausage, which upon advice from a local butcher who provided the spices, suggested doing a 50/50 pork to venison blend with coarse ground pork. All the other sausage was blended roughly 65/35 deer to pork.
When I organized the freezers last early fall, I found a few bags of deer trim that had gotten buried from the season prior.
That’s a pile of sausage I know, but I’m betting by early next year most of it will be gone.
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There are no absolutes
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