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Broome County NY | I let ours hang after skinning for up to 2 months just dont wash them off.well only loin and hind quaters if u let the front quaters hang that long
they dry up to much.
best sausage we make is pepper & onion 10lbs deer and 10 lbs pork
1 green pepper,1 red pepper
1 med onion
4 table spoons pepper
5 table spoons salt
hand full brown sugar
fennell if u like
mix up then grind after grinding dumb one table and need it together for 5 minutes or so [u can ad a little hot water to help mix]
koch supply also sells a good country sausage mix think its Legg's old # 10 | |
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Deer meat
