Deer Season Preparation

The last two nights our kitchen has been turned into a deer meat processing factory.  Thomas is getting ready for deer season this fall.  He cleaned out the deer meat in our deep freezer in the garage.  There was still some meat that didn't get ground up and made into sausage from last deer season.

His buddy who lives a couple streets over came to help both nights.  It was a lot of work, but the electric meat grinder helped.  They ground up 40 pounds of deer meat in 15 minutes; it used to take an hour or more with the hand crank grinder! 

Thomas added something new to his processing 'factory' this year - a 15 pound capacity sausage stuffing machine.  He decided he is making links from now on, instead of patties by hand.  After a little practice the past two nights, he's got that step down.  Yeah buddy!

After mixing all the spices into the ground meat, doing the required taste-test of a pan fried sausage patty and getting the spices just right, making the links took hardly any time.  There's a wonderful aroma in our kitchen tonight of seasoned deer meat.  Mmmm Mmmm Mmmm.