.png)
- This topic has 1 reply, 2 voices, and was last updated 3 years ago by
.
-
The crew got together yesterday for round two of our 2021 venison processing. The 5 of us put together 8 different varieties of sausage.
100 pounds smoked kielbasa, 50 pounds Philly cheesesteak brats, 50 pounds beer brats, 50 pounds blue ribbon brats, 25 pounds Italian sausage, 25 pounds chili dog brats, 25 pounds landjaeger brats and 25 pounds jambalaya brats with house cured ham and rice.
Season total put us at 775 pounds processed split 5 ways. 18 deer, 4 hogs. This being our third round of self processing we have found a great rhythm. The tools are most essential. Year one was a 5 pound stuffer, single electric grinder and a couple of vacuum sealing machines. We’re now running an industrial Hobart mixer with the grinding head, two mixing bowls that hold 25 pound batches each, a 15 pound stuffer and 3 vacuum sealing machines. Seasonings all come from Walton’s. Seriously good eats!
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
- You must be logged in to reply to this topic.