the next project

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Smoking Fanatic
Original poster
Dec 25, 2012
Livingston county, Michigan
Keilbasa, breakfast and fresh Italian sausage in the future!

Picked up a 15 pound stuffer from gander today on sake, and used some xmas money on a grinder and 20 pound mixer. Hope to get this all going in the next couple weeks.
    I'll Be watching.   
I guess I'll be waiting.

I have to say, the vac master 140 is very impressive for the money. Also, I bought a digital scale from cabelas on sale for 55 bucks that rocks. We were able to measure quarter pound packages of jerky and 25 pounds of groubd meat with no issue. The scale is good for about 250 pounds!
It all looks good Cam, 
You are going to need a bigger freezer soon.  Did you cold smoke the sausages?  Please tell us your secrets.

Nice job on the sausage Cam. You can always cook them in the smoker if you want to add some smoke flavor. I do that with fresh sausage all the time. It gets the job done.....
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