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First Sausage Of 2012

post #1 of 10
Thread Starter 

Got some venison going to be ground today. 5 lbs of course grind for chili. Then 10 lbs for some hot Italian. Going to cut in some pork with the HI.

 

He had it frozen so its in the thaw. Going to breakfast with my wife, should be ready when i get back.

 

venison

 

Pan, grinder been sanitized and ready for action.

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Pedal ready for steppin on.

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Going to try to keep a better log in the new year.

 

BBL

post #2 of 10

Go Rick go i will looking for this post

post #3 of 10

Great start to the New Year Rick!

post #4 of 10

I wouldnt even try to keep up with you ...................th_crybaby2.gif

 

popcorn.gif      cheers.gif

post #5 of 10
Thread Starter 
Quote:
Originally Posted by boykjo View Post

I wouldnt even try to keep up with you ...................th_crybaby2.gif

 

popcorn.gif      cheers.gif



Sure ya can, I'm starting to slow down in my old age.

 

 

Got 5.5 lbs course ground venison for chili fixins.

venison grind

 

 

This is bagged and ready.

bagged

 

 

Sweet Italian, dont look like 4 3/4 lbs do it. Fat cut in for both fresh Italian is pork butt. No time for stuffing tonight so in the morning stuffing.

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Hot Italian, 5 lbs

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post #6 of 10

Looking good so far, Nepas. But then everything I've seen you make looks good!drool.gif

post #7 of 10
Thread Starter 

Jeeebus

 

I over slept. WTH

 

Got the hog casings being rinsed, Gotta tell my friend that this batch had lots of cut, oh well guess no braiding.

 

hog

 

Water and vinegar soak for awhile.

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My LEM 5 ready for duty.

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post #8 of 10

looks good so far!

 

post #9 of 10
Thread Starter 

Had a late start because of some honey do's

 

Did the sweet Italian first.

 

Mad a small patty and had to adjust the mix with another 2 Tbs. All is good now stuff em. (Thought i took a $ shot after fry, guess not)

Sweet

 

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Bagged

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Now the hot

 

Lets take a taste

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No adjustment needed here. Stuff on!

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Ready for the owner to pick up

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post #10 of 10

Looks-Great.gifAs always.

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