30 pounds https://uploads.tapatalk-cdn.com/201...05a6817116.jpghttps://uploads.tapatalk-cdn.com/201...b50a6e355b.jpg
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30 pounds https://uploads.tapatalk-cdn.com/201...05a6817116.jpghttps://uploads.tapatalk-cdn.com/201...b50a6e355b.jpg
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That sounds amazing!
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Looks great
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looks great, do you use high temp cheese for these?
YesQuote:
Originally Posted by Joe_dake
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Hell yeah buddy!!!
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What do you use? We are looking into doing our own sausage as well ( have grinder with tube attachment and casings).Quote:
Originally Posted by Rottieman33
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Buy a separate stuffer, using a grind as a stuffer is a pain in the ass plus it can Emulsify your meat turning it inti a mush. I get my high temp cheese from Lem or Butcher and Packer.
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I started out with this little 5lb stuffer used it for years then upgraded to a 25lb this fallhttps://uploads.tapatalk-cdn.com/201...3c97b8b311.jpg
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Awesome thank you!Quote:
Originally Posted by Rottieman33
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https://www.lemproducts.com/
http://www.butcher-packer.com/index....eac58d851da851
http://www.owensbbq.com/sausage-seas...rky-mixes.html
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I’m ready to buy the 35lber this year..... and another big dehydrator....
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Thanks for sharing. I have wanted to try making sausage before and will have to try it now.
Good FB group to joinhttps://uploads.tapatalk-cdn.com/201...c907cd0c60.jpg
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You have any more questions just ask. Your first time stuffing the casing most likely you will bust them open. Lot of videos on YouTube.Quote:
Originally Posted by Stevenstovall
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