Which state has the best Mule Deer?

[trularin]

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?

[bart]

Originally Posted by trularin

I have not tried the Blue Ribbon Brat, how is it?

it is (IMO) the best brat I've tasted

we order it from central michigan butcher supply

http://www.mycmbs.com/catalog/c81_p1.html

I have not ordered anything from this place that wasn't first rate in flavor/quality

this is how we prepare a 25# batch

60% venison (15#)
20% pork (5#)
20% pork fat (5#)
1 quart buttermilk
1 quart ice water
10 eggs
blue ribbon spice mix
mix and stuff into casings

we'll also add 1/4 cup (total) of cayene and red pepper flakes for a hot brat batch