Hello,
Great site, been reading so much. I have started my new venture of making sausage(s). I process my own deer from field to table. But I get a good buy on meats, beef, pork chicken whatever at the store I get it and butcher up to what I want. We also can and freeze vegetables, sauces etc. Just made my first batch of summer sausage using a HM kit turned out excellent(a lot due to what I read here on technique ect so jumping into sausage making with both feet, well made breakfast sausage plenty of times but non cased or cured).
I do want graduate to making my own spice mixes for sausage like I do for jerky. My main equipment--Grinder Weston#22, 11lb Weston stuffer, 20lb Weston meat mixer, 9 tray Excalibur dehydrator, Vacmaster pro 260 sealer and a 10"meat slicer. I use the grinder, sealer, dehydrator and meat slicer most often. But the stuffer and meat mixer are new to me with my new try at making sausage(s). So thank you all for the past links I have learned a ton, hopefully one day I will be able to help a new member here or share some results/recipes.
Tony
Great site, been reading so much. I have started my new venture of making sausage(s). I process my own deer from field to table. But I get a good buy on meats, beef, pork chicken whatever at the store I get it and butcher up to what I want. We also can and freeze vegetables, sauces etc. Just made my first batch of summer sausage using a HM kit turned out excellent(a lot due to what I read here on technique ect so jumping into sausage making with both feet, well made breakfast sausage plenty of times but non cased or cured).
I do want graduate to making my own spice mixes for sausage like I do for jerky. My main equipment--Grinder Weston#22, 11lb Weston stuffer, 20lb Weston meat mixer, 9 tray Excalibur dehydrator, Vacmaster pro 260 sealer and a 10"meat slicer. I use the grinder, sealer, dehydrator and meat slicer most often. But the stuffer and meat mixer are new to me with my new try at making sausage(s). So thank you all for the past links I have learned a ton, hopefully one day I will be able to help a new member here or share some results/recipes.
Tony
