Petryna, cuts for the sausage or was that a pun for the crumb topping? Lol
We'll keep the backstraps and usually the round for steaks but beyond that we grind everything else. And do a 50/50 mix of Deer/Pork. Shoulder is usually damaged unless there's a good neck shot.
On the boars, we'll grind the whole thing up. We might take the loins if they're big enough and stuff them with walnut, pickles, and eggs.
We try to stay around at least 70% fat and pack extra tight then cold smoke for six hours.
My parents prefer the standard of salt, pepper, garlic. I like to do a few Moravian spice blends as well as Jalowcowa. Every now and then we might do a Texas style jiternice/kizka with only hog's head meat and rice; no blood but that's a rarity as time progresses. We usually just buy that from the store.
jjanecka wrote:
