Thursday, November 18, 2010
Last night we had a few people over and turned 150 pounds of deer, elk, goat, pig and cow meat turned into burger and italian sausage. It is a rite of Fall and a big part of filling the freezer. The Annual Grind Party.
When we butcher an animal during hunting season 10 pounds or is saved to be ground into burger later. By the end of the season we usually have a couple hundred pounds or so of meat to grind up. We usually add pork shoulder and fat to the goat to make italian sausage and add beef fat to some of the other meat to make burger with about 12% fat. We also make some burger with no fat added at all (see photo - these packages are labelled 'NF' for no fat). It pays to grind it all at once because that way you only have to clean up the burger grinder once (this is a serious pain).
So every year about this time of the season we have a grind party. Everyone brings semi frozen meat to grind, beer, food and whatever. Then it is cut, grind, eat, talk, wrap, and all the while kids are running around in the background. It is a party with a purpose and afterwards everyone gets to leave with meat for the freezer. Patrick
Photos are low quality because I took them as frames from video.