My oldest son, Bill, shot a nice seven-point buck the first weekend of season this year. And he called to ask if he could come and spend some “quality time” with me and, of course, cut up the meat. He learned to can with a pressure canner last year and came to our seminar this summer. His mother-in-law had bought a used canner at a yard sale and had never used it. It is a Presto, 1970’s vintage with weights and no gauge. So I showed him how to use it. Simple, huh Bill? We canned up all of the stew meat in short order. He cut steaks from the best parts and we tossed all of the other meat into a grind bowl as he wanted to try sausage this year. We had fun and made short work of that buck.
I’d never made sausage with a sausage stuffer and Bill brought up seasonings and casing. As Will had bought me an electric meat grinder with sausage stuffing attachments, I learned along with Bill. And guess what? We made great summer sausage! I fried up a patty with the leftover meat in the grinder’s auger and it was real tasty. I’m sure we’ll both be making more sausage in the future. — Jackie