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meat mixing
has anyone used a small cement mixer to mix sausage, we make 30# batches and up to 200# in a day, thats a lot of hand mixing any info would be helpful -
Sausage newcomer
we cold smoke all our sausage, and let it hang to dry overnight in a cool building before smoking, we use cure and its usually winter so the cool building is not a problem. the dryer the casing the better it takes smoke. soaking the casing (we use warm water) makes all the difference, we go...
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