People have asked so here it is, pictures of how I make large quantities of sausage at work. Hopefully I can get all the pictures on this post and in order.
Here are my steps.
1. mix up seasoning and mix with water to form a soupy mixture
2. grind pork through the 3/8" plate
3. return pork to grinder and add seasoning "soup"
4. turn the grinder on mix and attach the stuffing horn (3/8" plate is still used)
5. get casings in a bath of lukewarm water and rinse
6. grind about 5lbs of sausage through the horn to make sure there are no "dead spots" that don't have season
7. pull on a piece of casing
8. put the pedal down and regulate flow by how tightly I hold the casing on the horn
I do batches in multiples of 60lbs because that's what size case the boneless shoulder meat comes in and that's about how much I can fit in one of the gray meat lugs.
Here are my steps.
1. mix up seasoning and mix with water to form a soupy mixture
2. grind pork through the 3/8" plate
3. return pork to grinder and add seasoning "soup"
4. turn the grinder on mix and attach the stuffing horn (3/8" plate is still used)
5. get casings in a bath of lukewarm water and rinse
6. grind about 5lbs of sausage through the horn to make sure there are no "dead spots" that don't have season
7. pull on a piece of casing
8. put the pedal down and regulate flow by how tightly I hold the casing on the horn
I do batches in multiples of 60lbs because that's what size case the boneless shoulder meat comes in and that's about how much I can fit in one of the gray meat lugs.