A place where sportsmen can come together and share the hunt, not politically correct, just a good ol boy who loves to get out amongst em.
Sunday, October 24, 2010
Lets make some sausage
Okay so you want to make some sausage so let's start at the beginning first you have to get your meat, which in my case is deer meat mixed with pork for the fat. I buy 2 Boston Butts from the bulk store (Sams) and put em in the hanging cooler I have for the deer. I have it set just at 32 degrees and it makes the meat nice and tight to work with. Then I go to the fast food market (my deer stand) and select a deer for the job. I like a nice doe not a real young one but a nice size deer that will make it worthwhile, the trail cam works wonders here. Now make sure you are ready to do this as deer are not real cooperative always. Sometimes they spook or just don't show up, but you have to be prepared every time you go into the woods so that you can deal with the deer after it is harvested. I keep my meat shop ready and clean so if I do happen to get a shot I am ready here at home, and the cooler box I plug in before I leave every time to go hunt! I worked in a butcher shop as a kid and my dad taught me how to work a knife and turn hanging meat into table meat. It is not hard to do and I suggest reading up on the process if you are going to give it a try. Next lets talk about the harvest. A deer that is wounded releases a ton of adrenaline and causes the meat to tighten up and be tough, so when harvesting I like to go for a spine shot or a head shot, both dispatch the animal instantly and the meat is not tainted. So lets go see if we can find that deer in the picture and get started.