Well it's late but I just finished grinding up 6 hams and 4 back straps. Total weight 40.9 pounds with 28 pounds of Boston butt to grid tomorrow. I bought some pepperoni snack sticks mix that makes 20 pounds so it looks like 48.9 pounds are going to be burger and sausage.
100 dollars into a grinder and another 100 into a sausage stuffer, a good cutting board and a Sharp knife and your set for....
I'm in Fayetteville, North Carolina and unfortunately am not a hunter so I can't get my own meat. I know deer season has just ended, and I have just finished eating some delicious backstrap with caramelized onions and bacon. I'm looking for all types of meat that you might have from this season or last season (freezer burned is okay with me). Deer, wild boar, duck, pheasant, quail, rabbits,....
I am soooooooooooo glad I took that 4 pointer last Sunday. I am chowing down on deer burgers for luch as I type this. All I can say is it's been 3 months since I ran out of Vinison and these burgers are umm umm good!
I processed up 12 one pound packs of deer sausage and 5 three pound packs of Italian seasoned burger!
All I need now is about 10 more deer! Fillin' the freezer!!!!
I had family over for my wife's lasagna tonight. She used my Italian seasoned brown ground / venison. My college niece said, 'this is the best lasagna I've ever eaten'. I told her thank you. She said but, aunt Marci made it. I told her yeah but, I killed it. She said, How do you kill lasagna. Thought I was going to pee my pants. I told her it was deer meat and she said it sure is good.