Moose it’s what’s for breakfast

This isn’t how most spend a Sunday, but around here there is no better way. My wife @alaskahippie pulled out 14lbs of moose burger and our ground pork fat. After 6 hours it was thawed enough to work with.

(this is the pork @alaskahippe was talking about in her post, ode to a pig)

I mixed the burger with around 25-30% pork fat, we have to do this because moose is very lean. Then mixed in the seasonings. We used a store bought seasonings this time, usually I mix my own but wanted to be lazy this time.

After mixing I tried to get an even distribution of the fat and spices. Then I use a jerky shooter to load up one pound bags, and seal them off with hog rings.

not a bad 90 minutes of work yielded 16 lbs of fresh moose sausage