Which means us boys can take over our tiny house with sausage making equipment.
Tonight the Sous chef and I ground 20 pounds of pork butt. Mixed all the spices and then cleaned the mess up.
Tomorrow we'll stuff and smoke!
One fresh sausage, three smoked. More to follow, here's a few shots of Q-view to hold you over until tomorrow.
This hobby requires a bunch of stuff! I have to store all my meat smoking stuff in the garage. I have found these totes to work the best for me.
Chief in charge of grinder reporting for duty.
Paid $1.19 a pound, best price I've ever seen in our neck of the woods.
The final product. We lost two pounds due to the fat cap.