I ground twice thru a 3/8 plate. I had 4 pork butts and then I had some loins and hams from wild hogs that I had harvested. This is a cold smoked fresh German sausage. No extra fat was added. I hope this answers your questions.
Goat, Welcome to the Smoking Meat Forum. Outstanding pictures. Just a couple of quick questions about your Sausage Seasoning-is it a commercial mix or do you mix your own? And if you mix your own will you share your recipe?
LOL, I got a couple of recipes like that too, goat. Some of this, a little of that, a pinch here, half a handful there, give it a taste and add what's missing. I just drive the Bride mad when I cook that way, she's into measuring cups and measuring spoons, then I'll really send her over the edge and pull out my electronic scale and measure everything by weight. She'll ask how much of whatever do you need and I'll tell her 4 ounce by weight and she'll pull out the half cup measuring cup. So I'll let her fill up her cup and then I'll have her pour it onto the scale and I'll tell her to stop when scale reaches 4 oz. Now whenever I pull out the scale, she leaves me to cook on my own unless I ask her to help with something. :twisted:
goat, I've never made my own sausage so those pictures are quite impressive to me. You make it look and sound so simple. Maybe the wife NEEDS an attachment for her Kitchenaide. 8) Thanks for posting those pictures. Nice smokehouse too!