I picked up a case of pork butts at Sam's Club yesterday. I made 30 lbs of Alton Brown's Italian sausage. I made it many times before and we keep it on hand in the freezer for pizzas and Italian dishes my wife makes. The remaining 40 lbs will be made into snack sticks the next few days. For 2 lbs 2 lbs coarsely ground pork butt 1 1/2 tsp toasted and freshly ground fennel seed 2 tsp kosher salt 1 1/2 tsp black pepper 1 Tbs chopped parsley leaves The butt case price was $1.29 lb or $1.68 for the 2 pack. I purchased a new LEM Grinder on Cyber Monday and used it for the first time today. It is 1hp #22 with the new Big Bite auger. I was really impressed with that auger. The Big Bite auger has a wider space on the rear auger threads so the meat falls right to the stem of the auger and starts to move forward instead of bouncing up and down on the tips of the threads. I had the meat cubed 1 1/2" and did not need the pusher (not even once). I can't wait to double grind with the small plate and may try stuffing with it sometime. My grandsons were over because it was New Years Eve and my wife and I are old dinosaurs that stay home. Unlike my children who were unable to stay home on New Years Eve. My grandsons like to be around when I'm making sausage and I like having them. We bulked it up in 1 lb bags and put it in the freezer.