Phew... what a marathon weekend.
Last Wednesday; butchered 4 turkeys, packaged a bunch for the freezer, put wings in brine cure, made 14 quarts turkey stock, made 5 lbs turkey tomato tarragon sausage (Len Poli) and 5 pounds turkey sausage (Stan and Adam Marianski), smoked, poached and let sit overnight before packaging for freezer.
Thursday; Ate way too much and relaxed with family.
Friday; butchered 3 deer, smoked 2 hams and turkey wings, packaged steaks and roasts for freezer, boiled smaller ham and continued to smoke larger ham, made venison stock with bones. When my son and I finally say down at night he said to me "did this day ever happen?" We were non stop from 8 am to 6 pm. I'm getting too old for that.
Saturday; ground 15 pounds venison for freezer, ground 20 pounds venison and pork mix for freezer, ground 25 pounds venison and pork for sausage. Made 5 pounds venison "Lincolnshire" style sausage, 5 pounds venison Italian sausage (Big Guy) and 5 pounds venison breakfast sausage. Hung overnight for flavors to meld. Canned 4 1/2 quarts ham stock from boiled ham and 7 quarts venison stock.
Sunday; took out the remaining 15 pounds sausage mix to make a German sausage (SausageMaker mix), venison sausage (Stan and Adam Marianski) and more Italian sausage. Also took out partially frozen venison roasts and turkey breast to cut for jerky. My ass was dragging and my wife looked at me and said "what the #%!! are you doing now"? I put the sausage mix and larger meat back in the freezer, together with the venison leg for dry cured ham...all for another day.
Put up some Christmas lights and went in the house to watch the Bills game. Plenty of work for another day!
Almost looking forward to going to work tomorrow so I can rest up
You gotta love this stuff.
Dave Zac