I used 2 fresh hams from a fl hog i killed 2 weeks ago and i added 3lbs of fat to 14lbs of met to give me a 20% fat ratio. I think they were still a bit dry so next time i will try for 30% fat. I only stuffed 5lbs of the sausage cause i use more bulk sausage then linked.
Now my questions
How do you get the sausage out of the stuffing tube once you are done stuffing he casings?
Is there a way to get all of your meat to stuff into the casings or do you always have meat left in the bottom of the