2017 results thread

[Hummer]

Today was a sausage making day. We ground 23 lbs of elk and pork shoulder to make Mexican chorizo and Italian sausage, bulk packed in vacuum sealed bags. We also did 3 lbs. of elk jerky using the Cabela's jerky blaster. The blaster works like a caulking gun to lay strips of ground and seasoned meat onto a rack and dry in the oven at 175 degrees. Works neat!