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Fishing season, then deer season......and now sausage season.
The jerky is finished. The summer sausage [21 sticks] gets smoked later today or tomorrow, depending on the illustrious winter forecast for significant snowfall. Then the ring bologna gets done up followed by pork bratwurst and pork breakfast sausage and then finally the venison polish sausage get done. Any remaining venison will get ground and stuffed as snack sticks. I love my jerky seasoning and plan to stuff the sticks seasoned with the jerky spice blend for a change.
Stay tuned as I work my way thru the 110 pounds of clean, well trimmed, venison.
The jerky is finished. The summer sausage [21 sticks] gets smoked later today or tomorrow, depending on the illustrious winter forecast for significant snowfall. Then the ring bologna gets done up followed by pork bratwurst and pork breakfast sausage and then finally the venison polish sausage get done. Any remaining venison will get ground and stuffed as snack sticks. I love my jerky seasoning and plan to stuff the sticks seasoned with the jerky spice blend for a change.
Stay tuned as I work my way thru the 110 pounds of clean, well trimmed, venison.