36 pounds of chunked elk/pork thawed and ready for grinding...We started with chunks of seasoned port (sage, salt, pepper and garlic) to grind into sausage...Herb brought up the first batch and I quickly fried small pieces for a taste test....Just right...I scooped out portions, plopped then on a cookie sheet, covered them with parchment and smashed them all flat using a second cookie sheet, then into the freezer, cookie sheet and all, to freeze individually...After frozen they were packaged for the freezer in quart ziplocks...Herb was busy at the grinder while I started filling each jar with ground elk/pork, a few slivers of garlic and topping them off with beef broth...Processing 7 jars in a batch, we have 14 total and will do 14 to 17 more smaller jars in one canner today...We could have finished it in one day, like we have done in the past, but decided to take a break for the afternoon and leave it for another day.
Sausage gravy and homemade biscuits along with fresh veggies was the perfect dinner.
Pat and I delivered appetizers to the Josephy Center on our way to Fishtrap so we could hear fellow writer Pam read from her book, Temperance Creek, slated for publishing next spring...Home before 9pm and grateful for a warm house and comfortable bed...Hugs to All...OWAV:)
Plate of veggies
So Good!
Choc/Zucchini Cake for the JC.
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