Well I finally got a chance to sit down and drop a few lines on my weekend expo. I used 25 lbs of picnic pork diced for a course first cut (see bean plate picture). Then for the mix. I have been using Legg's Maple breakfast Sausage mix with great results.
Then after the mix the final grind and on to stuffing some left over 21 mm sheep casings that I got from Syracuse Casings. We stuffed about 9 lbs and made patties and bulk lb for future fatties.
By the way Columbia Spice is having a sale on thier stuff. I will post if anyone is interested.