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  1. kenstarr

    Making 180lbs of Bratwurst

    Instead of twisting and cutting links, this handy $2800 piece of work does the links for you. It works by squeezing and then cutting the links as you turn the handle. A couple of cams make the pieces engage. Imagine two V's open towards each other. As you turn, they close and in the bottom of...
  2. kenstarr

    Hello from Northern Utah

    I just posted some pictures of making large quantities of sausage over in the sausage forum to enjoy Ken
  3. kenstarr

    Making 180lbs of Bratwurst

    People have asked so here it is, pictures of how I make large quantities of sausage at work. Hopefully I can get all the pictures on this post and in order. Here are my steps. 1. mix up seasoning and mix with water to form a soupy mixture 2. grind pork through the 3/8" plate 3. return pork to...
  4. kenstarr

    Hello from Northern Utah

    I see the brand of my knives doesn't agree with the site! I'll just call them Fredrich D. or F.D. for short. The green half barrel is a grill/bbq I've just started work on. The stainless steel smoker from Cabelas has been a pleasure to use. The pipe out the side is for the cold smoke attachment...
  5. kenstarr

    Hello from Northern Utah

    Here are some pics of my home sausage setup. The cutting board is 24x34x3/4" (free from our service deli. Health dept. said they were too worn out) The stuffer is a LEM 5lb model. The grinder is a USA made beast I picked up for $5.00. Knives are F. **** brand. I've just never liked Forschner...
  6. kenstarr

    Hello from Northern Utah

    Just a bit about me; I've been making sausage for fun at home and smoking some meat here and there. I now do sausage (dinner links) professionally at the meat department I run. The best part is making a 300 lb batch at work in about the same time it takes to make 10 lbs at home. I'm pretty much...
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