Also it was time to butcher one of the hogs we raised I named the hogs Bacon, Pork Chop and Ham that way my Grand kids would not get attached to them.
Day one: began with the hog dressing out and hanging it over night to cool, boy did it cool in fact it froze hard as a rock.
Day two: I cut and wrapped the pork chops and prepared the trimmings for sausage.
Day three: my son and I harvested 4 deer this fall we need to harvest some deer each fall or we will have problems with too many deer in the crops especially the apple trees. I ground the meat, mixed in the seasonings, and stuffed it into casings. I made Summer Sausage, Snack Sticks, Polish Sausage, "Reindeer Hot Dogs" , Bratwursts, Pork breakfast Sausage, and Hot dogs.
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| (my brother who lives in alaska took me to down town Anchorage, a street vendor sold Reindeer hot dogs) |
Day four and five I Smoked the Sausage i long boring job but you must not leave the smoker unattended because the key to good smoked sausage is maintaining the correct smoker temperature and the internal temperature of the sausage must be just right.
Next week we will work on the plan for the Green House.
