It’s a busy Saturday here. We’ve already bred two sows, milked the cow, finished all barn chores, and now the rest of the deer meat is being ground and mixed with pork to make smoked sausage.
This is coarse ground.
Spices & green onions are mixed in. Then it goes back through the grinder on fine grind.
Now it can be stuffed. The casings have been soaking and are ready.
Originally, sausage casings were pig intestines, but most casings are now man-made. You can purchase either.
Changing from grinding plate to stuffing horn.
Once it’s all stuffed, it gets chilled. Tomorrow it will be linked, then it goes in the smokehouse for about 4 hours.
I’ll update tomorrow!
Dr Vet Sonya 