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Only thing that would have made it better would be skin on over a spit…. I’m trying for that next year! Best wild game meat I’ve ever had! Caught a couple of squeelers in the hog trap in Texas when I was there for Thanksgiving. .22 to the head was a good death for them. Gave one to my sister...

Working the last three days so Christmas came on the 26th this year. Still have to exchange gifts with my wife tomorrow. My grandad used to say “if I can’t wear it, drink it, or read it, I don’t need it.” I seem to be trending that way as well. I’m always on the hunt for good copies of old out...

Just get it over with and let the tears flow….

I always do a coarse grind and a fine grind. It just makes for a more consistent texture. But I think a third pass can make it too mushy.

Yeah my cousin and her husband are both chefs and the first year I made sausage they told me to add some water as well but I have not continued to do that. I think running it through the grinder twice has a similar effect.

Yeah the fat will start to render if not cold. I put fat chunks and meat chunks in the freezer for a while before starting. I also take the grinder tube, plates and cutting blade and put them in an ice bath between passes through the grinder.

I saw a couple medium sized bulls sparring in a river but I didn’t see any real rutting. Our trip was last few days of August through the first week of September.

In September of 2019 my wife and I flew into SLC and rented an SUV. We drove to Jackson Hole and spent 3 nights there hiking in the Tetons. Then we drove north and spent 2 nights on the south side of Yellowstone and 2 nights on the north side. After that we drove up to Glacier NP and spent 2...

I’m surprised that’s all they have. I was able to get 20 lbs a couple months ago. I did a very simple 1 lb fat to 10 lbs elk for my burger this year and it has been excellent. Obviously for sausage you need more. But keep in mind the fatback is 100% fat whereas pork belly is like 60-70% fat.

Iowa meat farms on mission gorge. Pork fatback is what I use for my grind also. It’s cheaper than belly or shoulder also, though those things work fine for that purpose too. If you call ahead they’ll package up what you need and have it ready to go.

Great buck Hatchet!

Girl elk are very tasty. Plus no ridiculous headgear to deal with! When it’s gone it’s gone.

Nice! Congratulations. Two more to go right?

Thanks Hatch. Still dreaming about the big boy we saw after my tag was filled…

D19 is a tough zone with very low deer density. I killed a couple of bucks there in 2018 and 2019. I’ll shoot you a PM with some locations to look into.

I sleep out in Southern California all the time. As long as the forecast is stable I have no second thoughts about it whatsoever.

I went to Bishers one time back in 2015 before I got my own grinder and I can’t recommend it. I think I brought them 20 lbs and did 10 lbs burger and 10 lbs sausage and it was 75 bucks. It looked like it was run through a very coarse grind one time and that’s it.

Strong work Darryl. Tough deal on the deer but now you know. My pig from last year has been good eating.

Great buck Ed! That’s a whopper. Congratulations…

Congratulations!!!