I’ve finally got the wheels in motion for a special event for members who have wild game meat (venison) that you have harvested during the past archery season. With the help of Tom Burns, we’re putting on a hands on class in making sausage from your wild game. Tom will have all the equipment for grinding, seasonings & casings to process your meat.
You will have the choice of the following to make:
Brats – Cased
Country Style – Link or Patty
Cajun Sausage – Link or Patty
Pepperoni – Cased
Italian – Cased
What you need to provide…
10 – 14 lbs. Venison.
7 – 10 lbs. Pork Butt (can be purchased @ Raley’s, Safeway, or WalMart).
Ice Chest (to cool and transport).
The cost to will run $1.25 per pound for the sausages and $2.25 per pound for the Summer Sausage.
The Event will take place on December 2nd, @ 8:30 AM inside the Clubhouse at the range. It will last for 4 to 5 hours and upon completion we can cook up some for tasting.
We can only handle 15 individuals for this class and you must RSVP to reserve a place in the event. Please either email me or call to reserve you spot (email@example.com – 916 765-4516).
Those who wish to attend to just to watch and learn are also welcome.
Dave Baker – VP Hunting