Picked-up my processed deer yesterday.
Steaks, straps, burger, brats, polish and venison summer sausage.
The butcher has some friendly advice: That summer came out of the smoker just yesterday and we didn't wrap it in case you wanted to hang it for a few days. Some people like it a bit drier.
Good advice.
And eve4rything in the garage now smells like garlic summer sausage.
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