Time to smoke and grind

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MrTom

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I've been reducing the two deer to 1" cubes and whole muscle jerky slices and finally go the knife work done this afternoon early. 48 pounds of sliced jerky meat is seasoned and in the lug until I start smoking on Friday. I have three, 3 pound bags of 1" cubes seasoned with the same blend to be ground and pressed into jerky or maybe stuffed into stick casings and given some smoke....haven't really decided on these 3 smaller bags. I have 12, 6 pound bags of 1" clean, very lean cubes for sausage. Each 25 pound variety of sausage will take three of the 6 pound bags with 7 pounds of 1" pork cubes, with the fat. Right not I'm planning one batch each of summer sausage, polish sausage and ring bologna. I'm still out to lunch on what type of sausage I'll do with the last 18 pounds but I have all winter to think about it. lol

For the first time in many years I have gotten to this point in handling the meat without shedding a single drop of blood so its a good year all round. lol

Pictures of the finished products will follow as they get wrapped up....finished that is.
 
Someday I'd love to be able to do all this myself also! Won't even pretend to be able to have the time now. Sounds delicious!!
 

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