That is great.
We hang for a day and then, if we have the time, process ours as year long food. We try to harvest at least three deer.
We have a SS table we wash down each time. I use a #32 grinder for burger and we cut steak from the hinds. The burger is the cleanup, ribs, legs, neck, anything that needs a lot of work to remove and gets cut up.
We sausage when we run low, the last was sage breakfast. I have 200 pounds of boar breakfast, so making sage is mostly for a change.
I have not tried the Blue Ribbon Brat, how is it?
