Off to the High Country

unclebuck · Post by **unclebuck** » Tue Oct 29, 2013 22:19

We shot 4 moose & 5 elk this fall, between 7 guys. Deer are for later(until Nov. 30). Lots of good fixings in the freezer. Some sausage has been made by those that do it themselves, and more made by commercial makers. I would not trade!!!! I will be curing and drying some more moose & elk backstraps for the Christmas season again and making some more smoked brats, landjaegers, and jagdwurst. Hopefully they all turn out again.

crustyo44 · Post by **crustyo44** » Wed Oct 30, 2013 09:31

Hi Rick,
I am so jealous with what you guys shot. At the moment hunting is on the back burner for me but when I am better I intend to make heaps of "Skippy" Smoked Biltong and tell nobody about it just to see what the reaction is after it has been consumed.
FYI, I still have not been able to source any cream without any additives. Crazy!!!!!!
Cheers my friend,
Jan.

sawhorseray · Post by **sawhorseray** » Thu Oct 31, 2013 20:02

Just back home, nothing, nada, zip, zilch, seasons over for me. Running VERY low on hog sausage, Canadian bacon, maple-honey bacon, and even hipshot burgers. Back in the saddle, my favorite time of year for grinding, stuffing, brining, and smoking. RAY