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Recent content by mnbobcat

  1. mnbobcat

    Salt both sides of left over casing?

    Hi Reinhard, That's pretty cool that you were a butcher!  I'm hoping to raise a couple of hogs and a steer or two and butcher them myself.  I don't know anything about butchering so I have a lot to learn.  My father in-law used to own a meat packing plant in the area years ago until it burned...
  2. mnbobcat

    Salt both sides of left over casing?

    I bought two stainless steel tables from a bakery that went out of business, the 1hp Cabella's grinder and a 15lb stuffer from Northern Tool.  I also bought a couple of 50lb meat lugs.  The meat lug was too small for mixing 60lbs of sausage. Next time I'll need to find a bigger container.   The...
  3. Salt both sides of left over casing?

    Salt both sides of left over casing?

  4. mnbobcat

    Salt both sides of left over casing?

    Hi Reinhard, I lived in Andover up until 2007 and then moved a little further North.  I'm not far from you.  
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  9. mnbobcat

    Salt both sides of left over casing?

    Well, we made a little over a 100 sausages today.  We used 60 pounds of pork.  We're going to bake some sausages for dinner tonight!
  10. mnbobcat

    Salt both sides of left over casing?

    I'm making my first sausages tomorrow and expect to have left over natural hog casings.  I read the sticky on caring for natural casings, which talked about salting the outside of the casings before storing, but couldn't help but wonder about the inside of the casings.  Instructions always say...
  11. mnbobcat

    Going rate for Pork Butts?

    It pays to make some calls.  We talked to the local grocery store and the meat guy is selling us the butts at $1.65 a pound.  That's the best deal I've found.  Eventually I'll find some place to buy them wholesale but for now I can't complain at that price.
  12. mnbobcat

    i need help with sausage links please

    Do you cut the casing to length before stuffing and then tie them or stuff the whole casing and then pinch and tie?
  13. mnbobcat

    i need help with sausage links please

    I should have mentioned I'm using natural hog casings.   I was thinking the same thing about tying with 2 pieces of string and leaving a small gap between each to trim but if I don't have to do that it would be nice.
  14. mnbobcat

    i need help with sausage links please

    I have a question on this topic as well so I'll go ahead and post it here rather than start a new topic.  I've watched the videos and seen the technique where the entire casing is filled and then you go back and twist your links.  I'm going to be making sausage for my first time next weekend...
  15. mnbobcat

    Going rate for Pork Butts?

    I ordered two of the 50lb meat lugs.  Hope they make it here before the weekend!
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