Nabbed a bit of sausage ydy at a VERY good price, from a trusted butcher's unadvertised special:
2 10-lb boxes of Italian rope sausage, cooked now and about to freeze. Can be converted to any cuisine at mealtime.
10 lbs of good, homestyle Kielbasa (heavenly recipe they have), cooking now for the freezer.
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A new trick this year is rapid-cooling of cooked meats so there is less of a load on the freezer when I load them in there. I put them willy-nilly (no fuss) into a large flat pan with medium-high sides (cooking-oil-sprayed first for easier cleanup), cover well with a cotton cloth and set on a stool in front of the kitchen's tower fan set on "blast." We started doing this on vacay with the small box fan, to pre-cool leftover dinners for the camping cooler. Goes fast and makes it all so much easier. The meat piles up in the cooling pan and then the pan goes in the holding fridge to be processed over the next 2 days for the freezer. There is NO WAY I could do it all in one day, and this breaks it up into manageable tasks.
By tomorrow Hardi will be over his cold, and can thus safely breathe on all these meats to pack them up under my direction.
The Fall meat sale at our butcher's is Oct. 6-8. Can't wait to see what they have this time. We're defrosting the upright freezer this week-- standing it in the open doorway to drain down the back steps, with a weighted towel hanging out the bottom to direct the drip/flow. That door is dead ahead of the freezer, so I'm adopting Uncle Bob again.
Girl Power! (Hardi say "Whaaaaatttt.....? No appliance dolly this time....?)