Breakfast sausage, Italian sausage, Polish sausge, smoked ham, smoked tenderloin, smoked ribs, summer sausage and finally a sausage whose name I can't remember...
There is a butcher trained in Poland and Germany that is near by. He has a huge smoker. I bring it to him and tell him what I want. He has a set price, so it doesn't matter how big the boar is or what I want done. There was a lot more meat than what you see. I just set some examples on the table.
Quail Wing, I too am a converted suasage maker, thanks to Craftsman. I bought a big book on sausage making and have my own 50 lb smoker. This year me and hunting buddy have made over 120 pounds of sausage; summer, polish, breakfast, cajun, italian, german. Not to mention bacon and ribs, steaks, and pork chops. Thats what we do with 'em. Enjoy.
Good luck and good shooting, Eterry
Posts: 849 | Location: Between Doan's Crossing and Red River Station | Registered: 22 July 2001
