As you can see, we are using a good ol' hand crank grinder. I have been tempted to buy a power one, but I like to stay off-grid as much as possible. It really is not bad using this grinder for the amount of meat we grind at one time. I think the most we ever do at one time is around 35 pounds. That's when we butcher a hog. If we ever butcher a whole cow, I may be getting an electric grinder then. This grinder cost around $35 and we have used it for around 7 years. It has more than paid for itself in that time, and is showing no signs of wear. We cut the meat into small chunks (that is what is in the silver bowl), which makes it easy to grind.
We run the deer meat through the grinder twice. Once with the large grinding plate, then once with the small plate. Next, we mix in 2 pounds of ground pork, and 6 pounds of ground beef. Then we sprinkle the seasoning evenly over it.
Next, we mix it thoroughly and run it through the grinder one more time. Then it gets wrapped to go into the freezer. We wrap it in cellophane and freezer paper, tape with freezer tape, and label.
Here is the deer sausage all ready to go into the freezer. We did up 25 pounds of sausage. It will be delicious with biscuits and gravy. Here is the recipe we used this time. There are thousands of recipes on the internet; we got this one from a homesteading book we have.
Seasoning mix for 25 pounds of sausage:
- 7 ounces salt
- 1/2 to 1 ounce sage
- 1/2 to 1 ounce black pepper
- 1/4 ounce red pepper
- 1/8 ounce cloves