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  1. 20160806_112232.jpg

    20160806_112232.jpg

    • welderdan
    • Media item
    • Comments: 0
    • Album: PID Food Warmer Cabinet Remodel- Sausage machine (Will take suggestions along the way)
  2. 20160806_112216.jpg

    20160806_112216.jpg

    • welderdan
    • Media item
    • Comments: 0
    • Album: PID Food Warmer Cabinet Remodel- Sausage machine (Will take suggestions along the way)
  3. 20160806_112208.jpg

    20160806_112208.jpg

    • welderdan
    • Media item
    • Comments: 0
    • Album: PID Food Warmer Cabinet Remodel- Sausage machine (Will take suggestions along the way)
  4. 20160806_112153.jpg

    20160806_112153.jpg

    • welderdan
    • Media item
    • Comments: 0
    • Album: PID Food Warmer Cabinet Remodel- Sausage machine (Will take suggestions along the way)
  5. 20160806_112123.jpg

    20160806_112123.jpg

    • welderdan
    • Media item
    • Comments: 0
    • Album: PID Food Warmer Cabinet Remodel- Sausage machine (Will take suggestions along the way)
  6. welderdan

    Bulk Sausage Grind????

    This is a question for all the experienced sausage guys on here. Sending a 350 # (live weight) hog to butcher. Want to make a variety of sausage out of her. I am a newbie to sausages. Was thinking about having butcher pre grind and package in 5lb increments. How should I have this meat...
  7. IMG_27481 (1).jpg

    IMG_27481 (1).jpg

    • welderdan
    • Media item
    • Comments: 1
    • Album: My smoker
  8. My smoker

    My smoker

  9. welderdan

    Processing advice needed on hog going to butcher want to get into summer sausages and bacon.

    Hey thanks for the quick replies. The info really helps out. dirtsailor2003 thanks for the bacon info that was spot on as far as what i was looking for. I hadn't heard the term buckboard bacon but new other cuts could be used for bacon. I've read up on using loins and buts since your post and...
  10. welderdan

    Processing advice needed on hog going to butcher want to get into summer sausages and bacon.

    I am a weekend smoker and am looking to get more involved in making smoked products summer sausages, brined hams, and bacon, etc.... I am sending a 260 lb hog to the butcher as I have in the past, however I have always ordered traditional cuts of meat to stock the freezer for family food use. I...
  11. welderdan

    Weekend warrior looking for more commitment.

    My name is Dan. I found this site a while back while searching the internet in attempt to advance my meat skills from weekend smoker to a committed passionate meat enthusiast. My family and I recently moved to North Augusta SC from Deland FL and had a newborn girl along with an 8 year old...
  12. welderdan

    Need processing advice for 260 lb Hog for Bacon Sausages

    I am an weekend smoker and am looking to get more involved in making smoked products summer sausages, brined hams, and bacon, etc.... I am sending a 260 lb hog to the butcher as I have in the past, however I have always ordered traditional cuts of meat to stock the freezer for family food use. I...
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