It's Official - Deer Season is Over!
On Saturday, February 21, RePhil, Davey, and I took Alex on his inaugural deer grinding at Rob Vincent's in Montezuma, IN (small town just N of Terre Haute on SR 63). It took us 2 hours and 15 minutes to get there due to the 6" of snow we received. The roads were covered, but not impassible. We arrived at 8:30 am and were greeted by a Vincent breakfast of hash browns, biscuits & gravy, homemade bacon, scrambled eggs, coffee, and tomato juice. This was the fuel to get us through the grinding process. Rob already had everything set up, so we retired to the garage. Alex and I were the grinders. We mix 20# of deer with 5# of pork butt, season it with Pepper Stick or Jalapeno (prepacked mixes), and send it all through a rough grind. We then regrind it to fine. At which point, we put 25# of mixed and seasoned meat into the stuffer, where it got turned into salami, brats, and sausage by the other three. Trust me on this, stuffing does not...