Thread: Home made sausage

Spread your meat out on a cookie sheet and put in the freezer for 20-30 min before grinding not frozen but close makes your fat distribution and grinding so much better.Good sausage needs 20-30% fat content so much for health food!

Doc, I'm sorry about the delay in the pics.
1.) stuffer(with newly installed foot pedal and motor),grinder, and slicer.
2.) Hot/smoker cave
3.) temp control(hot refrig and cold in following has similar control)
4.) cold cave
We always called our smokers and cold fermenters: caves. Hope this helps and feel free pm any questions.

Here's some our finished product that I just picked up today. We call it cafone(which means country), but it's like canadian bacon.

Bdom, that's a really nice looking grinder, stuffer, and slicer you got there. And that cafone looks delicious.

Thank you, CF, but they're actually my father's equipment. We(father,brother, and myself) make about 25-50 lbs at a time to share amongst the family. But we're slowly dying off and the three of us are the only one's left with the "passion", which is really sad when you consider that we once had 10-12 members who cured meat. Thank you for the complements, and the cafone is...well, as my bro says "It doesn't suck."