3 Attachment(s)
deer sausage 2012- the end of a bad season
hi, folks, last night I had all my friends and family over for our after season party. the beer was flowing good, so I didnt get many good pics of the party, but here's one of dad and my bro grinding all the meatAttachment 79747
betweenj all of us we only did 150lbs of sausage, usually its more like 250-375lbs. only made 71 sticks, gonna have to go easy on it this year!! I didn't get any good pics of the stuffing, because I was the man on the "horn" and also the beer was flowing good!:cheers2
so this morning, after some joe and st. brendans, I carried all the meat down to my smoke house and got it all hung up and ready for the fire.we hang all the meat to one side of the shed, away from where the fire will be.Attachment 79748
then its time to lay the smoke to em, old-school style. first we build a fire with dry hickory in an old washtub and get a good bed of coals going, then we add some green hickory and let that catch. now we put the washtub just inside the door of the shed and smother the flames with wet hickory saw dust.Attachment 79749
I will keep the smoke going from sturday, am, unti sunday night. then it all hangs in the shed untill its done, usually around easter, but this warm winter might shave a few weeks off that time. anyhow, I thought I'd share our tradition with ya'all....... now I gotta run and check the fire!
