That sure is some nice lookin sausage! Is that an LEM vertical stuffer? How long did it take you to stuff with that setup?
Love the side arm, I was thinkin it was a Glock, Springfield XD- nice piece! Is your state an open carry state? Here in MN it is but, I choose to conceal most of the time!
Lookin forward the seeing the final product, keep it up dude!
No its the 5lb stuffer from Grizzly Industrial, thats a LEM mixer in the background. I started at 1pm and finished around 6 that was me grinding, mixing and stuffing by myself and keeping everything washed and clean between processes. I had 15lbs of deer sausage and 10lbs of pork sausage.
Louisiana is an open carry state also, but I prefer to carry concealed. I just didn't have my cover shirt on.
NICE!! I have been looking into investing in one of those vertical stuffers, last time I made sausage I only made 8 pounds and it took me over 2 hours just to stuff them. I think I could really cut down the time with a nice stuffer like that!
"More power to the Sheepdogs, keepin the family safe."
Started about 130 for about an hour then 150 for about 3 hrs then to 170ish till internal temp is 152-155 then pull them and let them rest overnight. Total time is about 5-6 hours. I tried a sample awhile ago and they came out pretty good if I do say so.