Thanks! Got the meat off the animal and on ice within a couple hours. Spent 6 to 7 hours today meticulously removing silver skin and dicing it up for grinding. 35# of lean, clean, and well-cared-for venison. This year’s sausage could be superb if other variables fall into place.
That sounds like me - I wonder if I'm not WAY too fastidious on the trimming. Seems like a hell of a lot of work we put into 35lb of sausage meat.
What's everybody else think?
I've never made sausage with those skilled at making good sausage but I often wonder if they put in that kind of labor. There's GOT to be a better way!