First of all thanks everyone for giving me some tips on my last thread. This was my first time making sausage, so I used the Hi Mountain pepperoni kit. I made 2.5 lbs of 80/20 ground beef.
All measured out
And the fun begins
All stuffed and going into the fridge to cure
Into the smokehouse to dry for an hour
So much room in there!
Finished product after the ice bath and bloom
Well it's official, making sausage is fun. Thanks for looking everyone.