Got into the freezer this morning, time to defrost it before hunting season next week.
Started by pulling out an elk roast to grind up, we ran out of ground meat a couple of weeks ago. Made 4# of ground elk and had a little left over.
Broke down a large package of pork loin roasts and individually packed them and put them back.
With the scraps from the pork, I seasoned it and threw it in with the elk and ground the mess together for a small batch of sausage for “breakfast for dinner” Sunday.
Normally we don’t add any pork or fat to our sausage, and even make a smoked “bacon” using venison that is super lean. But having a little extra pork and having the grinder still set up, it just made sense.