I went down to the local abbatoir $0.85 a pound and $25 for the kill

Breaking it down into pieces

head and trotters into brine for brawn

getting the ribs and bacon slabs seperated

getting ready to bone out the loins

cutting some nice thick chops

just the shoulders and hams to debone

starting to grind

tomorrow and the next few days liverwurst, andouie, landjaegers, garlic sausage, Italian sausage, maple breakfast sausage and some pepperettes.
Pepperettes going in the smoker at first light

The rest hanging to dry before smoking

In the mean time I made some Breakfast sausage patties
Mixing





the patties ready to freeze

Pepperettes done (6 hrs in smoker)
On to making some fresh garlic sausages

Linking

Some Italian links too

Second batch out of smoker (6 hrs)

Pepperettes, Smoked liverwurst, Andouille, and some Landjaeger, the rest of the landjaeger just went in the smoker another 6 hr run. Its going to be a late night . I think I'll taste test some and have a few libations while the smoker does its magic. :lol: