I made a 25 lb batch of Walton’s hot pork sausage. Did 50/50 venison/pork belly. Jazzed it up a bit with some cayenne, red pepper, fresh sage and thyme & dry sage and thyme as well. Probably my best batch yet.
Been using the LEM 25lb stuffer and my #32 Cabelas grinder. Really nice equipment to work with.
I really like using pork belly with venison. Great flavor and it still ends up being a nice and lean product.
Ended up with 17 packs of sausage over a lb per pack.
Made some home made buttermilk biscuits, fried eggs and sausage for breakfast. Talk about good!
Been using the LEM 25lb stuffer and my #32 Cabelas grinder. Really nice equipment to work with.
I really like using pork belly with venison. Great flavor and it still ends up being a nice and lean product.
Ended up with 17 packs of sausage over a lb per pack.
Made some home made buttermilk biscuits, fried eggs and sausage for breakfast. Talk about good!