Breakfast sausage, Italian sausage, Polish sausge, smoked ham, smoked tenderloin, smoked ribs, summer sausage and finally a sausage whose name I can't remember...

Pete

I've been asked a number of times about what I do with the deer I get. I just laugh and say - I eat it. I see you have the same idea with the boar.

Pete
Do you make it all yourself? or are there butchers you can take it to?

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.

Pete

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

Damn!! You guy's are making me hungry..