Round 2, Italian

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rw willy

Smoking Fanatic
Original poster
OTBS Member
So made sausage for the second time last weekend.  Did 10 lbs of Italian, Sweet from Marianski's book.And Fassett's Breakfast with the remainder grind.  I think stuffing went abit easier and the whole experience was smoother.  Getting my smoker squared away and take the next step toward SS.  Thanks to all for posting motivational pics.

I'm jealous of the stuffer and the great deal on the meat.  The best I've found lately for shoulder is $2.50/lb, bone in.

For stuffer I have the Kitchen Aid attachment.  Figure I should see if I get the hang of sausage making and stuffing before investing in a stuffer.  I also need find more people to feed so I can make more kinds.  But that gets back to the price of ingredients. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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