First homemade saisages

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Meat Mopper
Original poster
Jul 10, 2022
Christian County, MO
Last week I opened the grinder and stuffer I bought a month or so ago. I am incredibly happy with results. I went with a 70-30 pork to lamb mix and a very basic seasoning of salt, pepper, garlic powder, onion powder, paprika, mustard, cumin, and red Chile powder. I basically used Bradley from Chuds BBQ recipe. I will be doing this again. Cooked them on the Weber with a chunk of white oak for a little smoke. We are going to do some chicken and pork tomorrow.


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Great start to your adventure. If you are like all here your done fore. No stopping now! There are endless choises and you'll be completed to try them all. I know I am. Welcome from Winnipeg.
Straight shot down 44 . I thought I smelled something . They look great , and that's a great way to cook 'em . Nice work .
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I just made another 6 pound batch with Swiss cheese. We are processing chickens in the morning and will add one to the 3 pounds of pork I have left over. I had bought two Boston Butts last week and they both weighed about 8 pounds.
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Some really nice work there, you are on your way! Any combo of meat and spices that enters your mind can be brought to reality by just stuffing it into a hog casing. RAY
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