I usually remove fibrous casings before I vacuum package, which allows me to clean off any fat that might have collected between sausage and case. Just trying to make it look good as gifts. I am curious what others do for best presentation.

Jonathon how do you package?

Elk and back fat. I have made it about half dozen times and improving each time, but then I tweak things. The amount of fat is frankly small but it was there, maybe a teaspoon or so; I wipe it off so that the recipient doesn’t think it is mold or something. Is it a reasonable goal that there be zero fat out? I saw Jon’s livestream yesterday as I was processing and I thought he said that at these cook temps there always be some fat out.

73% Arizona elk, 27% fatback. This was the first time I used Sure Gel and it seemed to help. The recipe was mine, plus hot pepper cheese. Looks great and tastes even better. Once I package it up, I will take around town as Christmas presents.

Here is - not - a news flash. Two weeks ago, I sent a batch off from L. A. to Knoxville, TN, USPS priority mail (estimated 3 days), it ended up taking 9 days. Frozen, with styrofoam shipping box and ice packs. It was all room temp when arrived, but it was for my mother in law and she insisted on eating it.

When I got an email from USPS telling me it had been delivered, I replied very nicely telling them it took way too long. I assumed no one would actually read it. But I quickly got a real person who responded, said “I am so sorry to hear that. With the unimaginable and unprecedented package volumes this year, we are averaging a 10 day delay despite forcing employees to work 16 or more hour days.” That’s terrible, I definitely feel for them. But I do wish they had told me that before I shipped with them…

Merry Christmas to you all. John