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It's about to go down!

post #1 of 17
Thread Starter 
Some wild sausage in the making!

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post #2 of 17

My brother has been catching some wild hogs lately.  I am going to watch this for sure.  Keep us posted. 

post #3 of 17
Thread Starter 
Got busy and didn't get time finish. Everything is all cut up and ready for the grinder. Tomorrow I'll gringo and stuff. Gonna do 25lbs of Owen's bbq chase steak brawts and 15lbs hot Italian

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post #4 of 17

I'm in

 

Gary

post #5 of 17

Did you find some casings.....................

 

:popcorn

post #6 of 17

I'm here too!

 

Al

post #7 of 17

:popcornI'm in

post #8 of 17

Got a beer and my watching glasses on.

 

Disco

post #9 of 17
Thread Starter 
It's been a hard night nothing going is going right and my new stuffer SUCKS!!!!!

I did manage to get about 16lbs of the cheese sreak stuffed. I just bagged up the rest for bulk sausage.

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post #10 of 17
Just add more WATER!

Never heard anything but good on those stuffers. How thick was your meat mixture? The bigger stuffers, especially the single speed ones do take some work.
post #11 of 17
Thread Starter 
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post #12 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Just add more WATER!

Never heard anything but good on those stuffers. How thick was your meat mixture? The bigger stuffers, especially the single speed ones do take some work.

it was sticky but not any stickier then any other sausage I've stuffed.

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post #13 of 17
Thread Starter 
I cooked up the shorty that was kinda the left over. It turned out pretty good, I like this seasoning.

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post #14 of 17
Looks amazing!
post #15 of 17

Nice!

 

Disco

post #16 of 17

LL, Nice job on the sausage !:points:

post #17 of 17
Thread Starter 
Thanks guys. I went ahead and made up 15lbs of Italian sausage in bulk cause I don't have a stuffer that works.

Didn't get any picks of the grinding or seasoning but I used sausage maker's hot italian. fb2f537bde0b70d528108acda93f75c7.jpg

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