2017 Texas Whitetail
- Thread starter npaden
- Start date
efw
Active member
Nice work squared; that’s awesome!
npaden
Well-known member
First time to attempt making summer sausage and deer sticks. Ended up being quite a bit more time consuming than I thought. It normally takes me about 3 hours start to finish to butcher a deer and get it packaged and in the freezer. Last night (and early this morning) it took 7 hours to butcher him and make up 50 pounds of summer sausage and 10 pounds of deer sticks.
Untitled by naathan2, on Flickr
Some of that was a learning curve since it was my first time, but just the grinding and mixing and stuffing took a LOT longer than I expected. Going to put it on the smoker Saturday.
Ended up with right at 60 pounds of boneless meat when it was all said and done (after trimming fat, etc.). Ended up with 20 pounds of steaks and roasts and 40 pounds that went into the grind. Added pork loin that was on sale for $1.50 per pound to the summer sausage.
Hope it was worth the time and effort!
Untitled by naathan2, on FlickrSome of that was a learning curve since it was my first time, but just the grinding and mixing and stuffing took a LOT longer than I expected. Going to put it on the smoker Saturday.
Ended up with right at 60 pounds of boneless meat when it was all said and done (after trimming fat, etc.). Ended up with 20 pounds of steaks and roasts and 40 pounds that went into the grind. Added pork loin that was on sale for $1.50 per pound to the summer sausage.
Hope it was worth the time and effort!
Last edited:
Zach
Well-known member
Evil Black Rifle, although yours isn't completely black. The one in your son's pic.
