Last year our friend Levi showed me how to make sausage so this year Davis and I thought we would give it a shot on our own using the sausage stuffer that Janet bought me for my first father’s day.
Fortunately for us, Levi lent us his heavy duty grinder and mixing tub which definitely saved us some time and effort.
Step one was pulling 55 pounds of elk and whitetail deer trim and pork fat from the freezer to thaw.
Click on images to enlarge.
