SEAK and I worked up 70 pounds into that box, so it' ll be coming down soon. You guys will have to divy up the meat down there, but the main package was going down to Phish. Good thing I got the extra bou as some of you are sounding greedy.

Lots of roasts, steaks and burger meat to go around though, and hopefully by spring we' ll catch another caribou and restock the freezers.

I' ve used out kitchenaide to make summer sausage before that came out great. The casings were about 2" wide, so you have to stuff them pretty tight, then when they get smoked, they come out just like it was from a 2" casing stuffer. The sausage stuffers that kitchenaide make for their meat grinder is only like 3/4" and 1" thick, but works all the same. Make sure when you are stuffing the burger through that you don' t have the blades on, otherwise the meat will take forever to go through, and get clogged up quickly.

I wish I had my kitchenaide now, but it' s somewhere packed into storage in Fairbanks.

Nim, looks like we are headed out tonight. See ya in a few hours.