204Ruger

Took to long to type up and put in pics so I'll explain later in another post more of the details but short and sweet it was our annual sausage making weekend.
Pics for now z

Its that time of year again. Time to break out the grinders/stuffers and vacuum sealers. Fire up the propane burner and let the smoke roll. Every year around the beginning of Feb we get together with family and make deer sausage. This year was a bit different as I didn't even make any just stuck to Jerky and pepper sticks. My freezer was still holding some so no need to double up.

Every pic I posted minus the one of my son with sliced roast for jerky is from my BIL's mom and dads place where the action takes place. Its a full Fri-Sun affair with both nights usually running into the wee morning hrs letting whatever is in the smoker make it up to temp.

Friday- Cut up, Season and grind bulk beef and pork
- Smoke Bacon and jerky

Saturday -Start stuffing ring sausage
-Smoke sausage
-Vacuum seal sliced bacon and jerky
-Smoke Pepper Sticks

Sunday- Bring in Pepper sticks that were left to hang in smokehouse after reaching temp
- Vacuum pack all the pepper sticks
- clean up and settle up money wise
(in between all this is a constant cleanup and BS session)

The smokehouse if your wondering is an old railroad crossing shack that they have been using for the last 20 or so years. it can hold a serious amount of meat. It has upper and lower staggered racks that hold 5 stainless rods at just under 6ft in length each.

The fish house gets brought right up by the garage and is used as a walk in fridge during the weekend. Turn on a little milk house heater and it stays right around 34-36 degrees F. perfect for storing ground meat or stuffed and vac sealed meat throughout the weekend

The weather was about perfect. It was overcast and foggy all weekend providing us with some magnificent scenery of the trees and vehicles with some beautiful frost.

Great weekend with family and I glad the work is over til next year.
Its always neat to see the way other people do theirs. No right or wrong way.
Show how you do how yours if you do.

Now there is one fine set up and operation. Some very nice looking meats there also.
All I did with some of my deer, this year, was the normal butchering and some, plus trimmings ground up, seasoned and vacuum packed into sausage, to be thawed, as needed, and make into patties and cooked when wanted.