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Game processing
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<blockquote data-quote="lazylabs" data-source="post: 912129" data-attributes="member: 6641"><p>I would really go at least 3/4 HP and #12 or larger throat. I am going to buy a seperate stuffer for the next batch that I do. I built a smoker and the summer sausage, sticks and jerkey last forever when vacuum sealed. The grinding and stuffing is really effected by temperature of the meat. I do a first grind and spread it out on cookie sheets and then it goes back in the fridge/freezer before further processing. I buy pork shoulder at sams and mix about 15 percent in to summer sausage, sticks and breakfast sausage.</p></blockquote><p></p>
[QUOTE="lazylabs, post: 912129, member: 6641"] I would really go at least 3/4 HP and #12 or larger throat. I am going to buy a seperate stuffer for the next batch that I do. I built a smoker and the summer sausage, sticks and jerkey last forever when vacuum sealed. The grinding and stuffing is really effected by temperature of the meat. I do a first grind and spread it out on cookie sheets and then it goes back in the fridge/freezer before further processing. I buy pork shoulder at sams and mix about 15 percent in to summer sausage, sticks and breakfast sausage. [/QUOTE]
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