Sale! Time to make a Fall run of Andouille!

[indaswamp]

Been waiting for this....

Planning on 50 or 60# of Andouille, and might make some sage breakfast sausage with the fatty trim that is left over. I helped my Cousin process 3 deer Thursday. 100# of 50/50 venison/pork ground in 1# meat bags, I threw in 8# of venison in with his to make a 25# run of venison fresh sausage. And he bought a double pack of butts to make 20# of all pork breakfast sausage. Then I go to the store and see the mark down. figures...lol! He paid $2.25/#

 

[indaswamp]

Note to self.....12% pork broth added. So do not add 10% water to the mix.

 

[indaswamp]

Will get on this sometime this weekend and at least breakdown the meat off the bone, chunk, salt and cure. But tomorrow I have a water leak to repair. Main shut off valve has cracked. I just replaced that valve about 3 years ago. might have a defect... won't know until I take it off. If I finish that job early, might start cutting meat tomorrow afternoon.

 

[DRKsmoking]

I see a couple busy days in your future.

Main shut off valve has cracked

Hope it is on the house side , or is it the valve itself. Either way things are going to get wet. Good luck

David