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Tips on sausage makin’
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<blockquote data-quote="74honker" data-source="post: 2433405" data-attributes="member: 113930"><p>I grew up butchering and proccessing all at home. Growing up we just seasoned whatever to our own taste. Have used everything from a hand grinder to full size commercial units lol. Now just use a smaller lem grinder and some with Kitchenaid. Always mixed by hand in tubs. Used to use natural casings but now just use the collagen ones. Mainly use the lem or high mountain seasoning blends now but can't say we've found "the one" yet. As far as the stuffer goes, the only thing we've ever had has been an old cast iron enterprise cider press. That's all anybody ever used around here before the days of mass produced stuffers like now. Yes we would make our own custom size flutes. We do our smoking on the pitboss nowadays. We mainly make sticks and summer sausage and use beef, pork, deer, and even goose. Here's a tip, bacon makes a great mixer/ fat adder depending on type of end product your making but really anything, I mean it's bacon lol.</p></blockquote><p></p>
[QUOTE="74honker, post: 2433405, member: 113930"] I grew up butchering and proccessing all at home. Growing up we just seasoned whatever to our own taste. Have used everything from a hand grinder to full size commercial units lol. Now just use a smaller lem grinder and some with Kitchenaid. Always mixed by hand in tubs. Used to use natural casings but now just use the collagen ones. Mainly use the lem or high mountain seasoning blends now but can't say we've found "the one" yet. As far as the stuffer goes, the only thing we've ever had has been an old cast iron enterprise cider press. That's all anybody ever used around here before the days of mass produced stuffers like now. Yes we would make our own custom size flutes. We do our smoking on the pitboss nowadays. We mainly make sticks and summer sausage and use beef, pork, deer, and even goose. Here's a tip, bacon makes a great mixer/ fat adder depending on type of end product your making but really anything, I mean it's bacon lol. [/QUOTE]
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