The Hunting Times

So it's a Saturday in February and we got nothing better to do than process our deer that we had harvested last year.  Davey, Re-Phil and I head south at 0600.  We are to meet at Rob Vincent's house before 0800, since he has all the equipment to process the deer with, and he cooks us breakfast, and he puts up with us.  That last one - that's the important bit. We arrive and have breakfast with Rob's Dad, Meg's boyfriend Jeremy, and Rob.  Mush, homemade bacon, scrambled eggs, biscuits, fresh homemade sausage patties, homemade tomato juice, and coffee.  Win. We start processing about 0845.  We mix roughly 70-30% deer to pork ratio based on weight.  This is not exact.  Sometimes it 75-25.  But we attempt to get a 25# mix together each time since that is what fits in the stuffer.  Sometimes we have made too much in one batch.  No biggie.  We keep going... We started with the salami.  We put the deer and pork chunks of meat into a bin, and then stir in the seasonin