Started out with this pork butt last weekend to make some kielbasa
Cut and ground with 3/8 plate
I got 9.5 pounds out of an 11 pound butt
spices mixed-cure #1,marjoram ,salt, garlic and pepper
32 mm hog casings soaking and casing on the tube ready to stuff
casing being stuffed and the sausage ready for the smoker UNTIL I got called into work so no smoking was done. All the sausage was frozen to be eaten fresh as polish sausage. Oh well it will still be good but not what I had intended to do !