 |
| Philip's Cuban Sandwich made with pulled elk and homemade sauerkraut |
Sunday afternoon Philip and I ground up 102 pounds of deer and elk into hamburger. Normally this process is more of a party, but this year it was just the 2 of us. Still Philip brought over the party food and before we even started grinding we cuban sandwiches with homemade sauerkraut on top. And from then on it was all cutting, grinding, and packaging.
The work went surprisingly quickly and it only took us 2 hours to finish grinding up all the meat. I guess that's why we have the monster meat grinder! The part that seemed to take the longest was wrapping up all the individual packets of meat. What's ironic is that I am very good at packaging meat but terrible at wrapping up Christmas presents. You would think it would a transferable skill.
Last night I made burgers with the freshly ground meat. I fried up onions to put on top and along with dijon mustard I sprinkled some blue cheese on top too. They were delicious. Burger quality this year is excellent! Patrick
No comments:
Post a Comment