Working the grinder

duckhunt · Feb 5, 2017

After back straps and roast I decided to do the rest into burger. No sausage this year. I guess im being lazy.

duckhunt · Feb 5, 2017

I dont know why my picture is sideways?

wytex · Feb 5, 2017

We made 25 lbs of summer sausage yesterday, in the smoker today. Holding out on my bison meat for german sausage later this spring. Feels good to put up your own sausage from your harvest. Thanks to Fischer's Market and Hess Meats in Texas for the seasoning. Enjoy that burger duck.

1_pointer · Feb 6, 2017

I've gotten to where I mostly just keep the backstraps and tenderloins. We go through a LOT of burger... Looks like a good set up you have.

sbhooper · Feb 6, 2017

I think we are done grinding for awhile-at least until April when I go to Texas. You gotta love burger. There are lots of things to do with it.

Working the grinder

duckhunt

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