Thread: meat slicer

Originally Posted by spazola

Very true, as it is, I end up freezing parts of my small batches. I also make some crappy sausage sometimes. If I had fifty or pounds I could never eat all.

Pretty hard to make some sausage that is bad enough not to eat.

If I have a proven formula I have no problem making a bigger batch.

Many times for example I will grind a batch of venison and pork but not spice it and freeze it for the time being. By itself it is a good ground meat but can be used for the base of a sausage.

Thaw a few pounds and experiment as a patty without stuffing. Judge the results from there.

Just one example and one style.