Well I have finally got around to making my first batch of sausage. I did 25 lb. (15 Lbs of deer, 10 lbs of pork butt). I ground first through corse plate, seasoned then ran through 4.5mm plate. I used Rebel butcher smoked sausage seasoning with 4.5 cups of water and cure. Then I split the mix in half and added 1 cup if dehydrated jalepenos and 1 lb of aged sharp cheddar to one batch. Stuffed in 29mm hog casing. Let it sit for 24 hours and it's now on the smoker. ( smoking it in the MES at the firehouse 😁 ) hopefully it is gonna be as good as it looks.
post #1 of 4
1/20/14 at 8:15am