Well folks, been a while since I posted anything but I got to try out the new 30lb electric stuffer this morning. I used a SausageMaker.com seasoning mix. I cut up 2 pork butts into chunks and seasoned them with the packet and back in the frig overnight, then I ran thru the grinder on 1/4" grind and left again overnight in the frig. This morning I took the meat out and tweaked it with a little granulated garlic, parsley, and a splash of red pepper flakes and paprika., gently folded everything in by had so as not to smear the fat.
Next I loaded up the new stuffer and let it rip. ( I should have sprung for this 35 years ago I would have save a lot of time) .
This was a 12 pound run on these and I twisted off in 6-8" links. I also did a couple clusters just for the hell of it. Let them hang a hour or so and then all put in the frig uncovered on the rack to dry the casings overnight. Tomorrow will wrap 5 links to a pack in red butcher paper and freeze.
No captions on the pictures....I will let them speak for themselves.
I have learned so much here on this Forum.
Thank all of you for looking,
HT
Next I loaded up the new stuffer and let it rip. ( I should have sprung for this 35 years ago I would have save a lot of time) .
This was a 12 pound run on these and I twisted off in 6-8" links. I also did a couple clusters just for the hell of it. Let them hang a hour or so and then all put in the frig uncovered on the rack to dry the casings overnight. Tomorrow will wrap 5 links to a pack in red butcher paper and freeze.
No captions on the pictures....I will let them speak for themselves.
I have learned so much here on this Forum.
Thank all of you for looking,
HT
Attachments
Last edited:
