50lbs will be smoked links tommorow, 50lbs fresh links, and 25lbs breakfast sausage. After all this fun we still have 7 hams left that will be turned into jerky, cube steaks and hamburger.

Good stuff Mate !!

Dang that looks good!

I’m too lazy to do that, I take it to the processor, usually have sausage made out of all of it. Slovaceks just out of college station make the best sausage I’ve ever eaten.

Except for the back straps we bone and hamburger it

That looks great!

What flavor do you add?

I take mine to the processor. Jalepeno n cheese. Pineapple and cheese.

My boys and I only harvested two does this year.
50 pounds of trimmings yield 100 pounds of sausage
Summer
Polish
Polish with jalapeño and cheddar
SLOVENIAN KRANSKIES

Then a co-worker of my son found out we make our own sausage. Said his family keeps the chops, tenderloins and gives the rest away. He wanted to learn how to make sausage and said we could have it if he could watch and learn. Only schit, he brought just over 200 pounds of cleaned meat ready to make sausage and burger.

That 400 pounds of sausage and a lot of work. Got it done though.

Up late, all night, smoking for a couple weeks.

Took my 25 year old future son-in-law for his first ever deer hunt. I asked if he wanted to wait for a big buck or was ok with a doe. He replied "I want deer sticks!"

So he took a doe the first afternoon of the first day he had ever hunted. He ran the knife and I helped him field dress it; looks like he may be a keeper.

So you don't ike the taste of venison?

lol, you can still taste it, Jalapeno n cheese is damn good.

I just had jalapeno and hot pepper cheese bologna made, it's the best to get made, it just doesn't last long once I thaw one out. Surprisingly it's not as spicy as it sounds , I couldn't eat it if it was , I choke down 4 prilosec a day to and it doesn't bother me.

True grit

That sasauge looks awesome, what kinda of casings do you use?

First batch to go into the smoker, in 3 hours we see what we have.

Natural hog guts.

I make smoked summer sausage that I use no melt jalapeno cheese in. Comes out great and surprisingly not spicy at all.

Hows the smoking going? Any updates ?

Not really, I'll leave more of them walking around for you. Elk, yes, deer no.

I see you have an old Enterprise Stuffer. I Used one of those for years, I found that if you put the appropriate sized bag in the stuffer as a liner, a lot less mess and a lot less leakage around the top.

Dayam, nice work! What’s the story on the sausage press? Or is there?

Those look excellent, haven't done any snack sticks in a few years. Broke the latch on my press last time trying to stuff those small casings.

Axis..... It's what's for dinner.

Looks great Steve !

They do make a gear reduction for those stuffers, but it’s not cheap.

https://www.alliedkenco.com/poweradapter.aspx

I decided to put my 150 year old Enterprise stuffer on display and purchased a Lem instead.

My family and I enjoy adding Jalapeños to some of our recipes, both fresh and smoked.

What we don’t like is adding so much heat that it takes away from the flavor of the spices and of course the meat.
But by cutting back on the amount of Jalapeños we also lose that wonderful flavor.

So what I have been doing over the past few years is buy fresh Jalapeños and prep them two ways.

For mild with tons of flavor, I purchase fresh, remove all the seeds and pulp, dice and dehydrate for 6 hours.

For those that like it hotter, I do the same only leave all the seeds and pulp.

I just made a batch of Mac-n-Cheese Brats with some mild Jalapeño added.

Huge flavor and a real hit.

Never tried, how does the flavor compare to....?

I just made a huge pile of jaeger schnitzel and German potato salad last night. My kids finished all of it. The 4 deer worth of venison cutlets aren't going to last long this year.