Making sausage tomorrow!

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pat ferrante

Fire Starter
Original poster
Jul 6, 2012
52
10
Bedford,Pa
Making 220 pounds of sausage tomorrow... hopefully I get some good q-view for you guys..I'll keep everyone posted tomorrow!
 
Wow...220 lbs... I thought i did big batches.....Good luck and keep us posted with some pics of your process... Will these be fresh or cured and smoked?

Joe
 
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Nice !!! and waiting to see some Q-views of how it goes.......
 


Ok here are some pics...i kinda lost track of taking pictures :(..we got really busy...the 220 pounds was spread out between 7 people and almost everyone was there to help..it was all family so it was a nice get together..we make it 2 to 3 times a year..just depends on when everyone runs out..it is hot italian sausage and also sweet..we call it the ferrante special it is the only sausage i will eat!..we got it at $2.00 a pound from our butcher and that was cut,ground up and package in bags..half of it is cured and half is just fresh i will be hot smoking a pound of it today just to try it out for next time we make it...






    my pup making sure everything is going smoothly!

 
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