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Time to get the grinder warmed up

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Time to get the grinder warmed up
04-08-2013, 07:35 PM, (This post was last modified: 04-08-2013, 07:51 PM by Dave Roelle.)
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Dave Roelle Offline
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Time to get the grinder warmed up
Finally got a day to build sausage from the hunting season. Craig and i spent all day processing 214 pounds of venison and wild hog to Spicy itallian, Spicy cajun and polish links. The mix came out 50% venison---30% hog and 20% trimmed fat-----------thats Craig in the pics.

Time to chase some turkeys in south texas next weekend------might even sneak up onna Nilgai Big Grin

Dave


DURN THE PICS DIDN'T ATTACH
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Messages In This Thread
Time to get the grinder warmed up - by Dave Roelle - 04-08-2013, 07:35 PM
RE: Time to get the grinder warmed up - by Ironramrod - 04-08-2013, 08:37 PM
RE: Time to get the grinder warmed up - by Ironramrod - 04-10-2013, 09:01 AM
RE: Time to get the grinder warmed up - by Ironramrod - 04-10-2013, 02:33 PM

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