I made 25 pounds of summer sausage for the smoker tomorrow and 20 pounds of pork and cabbage brats for the freezer just to have on hand this summer.
I wasn’t successful on deer this year but me & a buddy went to WY cantelope hunting, both got 2 does each and we tried the golf ball skinning method, was quite impressed I must say.
Attended a sausage/brat making class at Walton’s last year. Great info.
This time with the picture
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