This is the sausage I grew up with. Pork (+backfat), garlic, pepper and (good) paprika. Made 32lbs.
Cold smoking about a third.
My newly acquired kitchener #12 grinder is a life saver. Got 12lbs thru it in 12min (one person operation with 4-5 breaks to empty the bowl). Quite a workhorse for $100.
Cold smoking about a third.
My newly acquired kitchener #12 grinder is a life saver. Got 12lbs thru it in 12min (one person operation with 4-5 breaks to empty the bowl). Quite a workhorse for $100.
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