Round 2, Italian

rw willy

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Feb 7, 2008

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Maryland, Harford County, Kingsville

• Jan 30, 2017

• #1

So made sausage for the second time last weekend.  Did 10 lbs of Italian, Sweet from Marianski's book.And Fassett's Breakfast with the remainder grind.  I think stuffing went abit easier and the whole experience was smoother.  Getting my smoker squared away and take the next step toward SS.  Thanks to all for posting motivational pics.

meat.JPG

• rw willy
• Jan 30, 2017

stuff w rope.JPG

• rw willy
• Jan 30, 2017

freezer.JPG

• rw willy
• Jan 30, 2017

 

• 

Reactions: dirtsailor2003 and crazymoon

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Jan 30, 2017

• #2

Great looking sausage!

Point!

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jan 31, 2017

• #3

Everything looks excellent!

Al

 

crazymoon

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Great North Woods, NH

• Jan 31, 2017

• #4

RWW, Nice looking sausage and a great stuffer !

 

driedstick

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N. Central Idaho

• Jan 31, 2017

• #5

Looks great Nice job and Nice buy on that pork!! 

 

disco

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Canadian Rockies

• Feb 3, 2017

• #6

Super sausage, Sir!

Disco

 

ab canuck

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Alberta Canada

• Feb 3, 2017

• #7

Looking good. Way to go. 

 

pumpkinseed

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Feb 2, 2017

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Minneapolis, Minnesota metro area

• Feb 3, 2017

• #8

I'm jealous of the stuffer and the great deal on the meat.  The best I've found lately for shoulder is $2.50/lb, bone in.

For stuffer I have the Kitchen Aid attachment.  Figure I should see if I get the hang of sausage making and stuffing before investing in a stuffer.  I also need find more people to feed so I can make more kinds.  But that gets back to the price of ingredients.