Here was my weekend project. I ended up with a 25# batch of Smoked Brats, and a 37# batch of Jumbo Wieners. I didn't use nearly as much of the 50/50 trim as I was anticipating. I only added, roughly, 5# fat to 15# venison.
Here are pics of my garage/workshop/sausage kitchen. Also, pics from the weekend.
Enjoy
Here are pics of my garage/workshop/sausage kitchen. Also, pics from the weekend.
Enjoy