Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
The big bird on top is a Quill Lake Goose. A genetic mutant bred around that area, usually large white band across chest, white webbing and white on the throat.
Went out and got another doe last night. That makes 4, and my daughter got one. This one will be ground to burger, and I'm hoping to get one more to can, and maybe one more to make into jerky.
Went out and got another doe last night. That makes 4, and my daughter got one. This one will be ground to burger, and I'm hoping to get one more to can, and maybe one more to make into jerky.
Never made deer summer sausage or salami. Not ruling it out. My first goal is to fill the freezer, and get some canned in the cupboard.
if the sausage is made well it can be a very tasty treat. We always kept aside some "scrap" while cutting up our deer to get some sticks made... esp as the wife grew to not like venison hamburger that meant more meat for the different sausages, rings (like ring of bologna), and so on.
I think I'm going to get one more doe whitetail. I want to take a whole ham and make a Norwegian hard cure with the whole thing. Very time intensive- take's 4-5 months but I hear it is well worth it.
I think I'm going to get one more doe whitetail. I want to take a whole ham and make a Norwegian hard cure with the whole thing. Very time intensive- take's 4-5 months but I hear it is well worth it.
that sounds yummy.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.