I have all of my venison that is not backstrap and tenderloin and a couple huge pork roasts thawing in the garage. I have all of the grinder pieces and accessories freshly washed and drying, and all of the seasonings and casings ready to make some fresh sausage.
I will make 30 lbs of Italian Sausage, 25 lbs of Breakfast Sausage, 15 lbs of Summer Sausage, 25 lbs of Bratwurst, 15 lbs of bacon burger, and the rest into 1 lb ground meat packages for tacos, chili, etc. I will post pictures tomorrow when I am done.
I want to thank DogTuk, for encouraging me, and giving me advice over the last couple years. My family really loves the meat and the quality that doing it yourself provides.