I got your point OCD, but the open door was just there, so like Mike, I ran through it :tu
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I got your point OCD, but the open door was just there, so like Mike, I ran through it :tu
Well here it is. The next sausage project should be easier.
Attachment 261095
Attachment 261096
I suspect so. It looks like it will make short work of any project I might throw its way. I don't hunt deer so it's not like I will have 50lbs of meat to grind. I'll be working with around five to ten. But I can tell this is going to grind that much up in short order.
Attachment 261229. I cooked these sausages in a crock pot for 8 hours....put them in this morning....and went to work....Wicked Good !
Yes on low.....just put a cup of water in....peppers and onions and 20 sausages...no sauce
Attachment 261230..Set it and forget it
I very well may be doing sausage and peppers this weekend since I'm stocked again.
Speaking of Sausage-------
4Lbs of Elk, 3Lbs of Pork with a summer sausage mix that I decided to give a try. All stuffed into mahogany colored snack stix sized collagen casings. This is only the second time I've ever used a premix sausage mix, the other was a sample from a supplier that I was buying Prague Powder #1 from.
Anyway this is the first batch with the upgraded heating unit/which worked Wonderfully!
Right before adding the damp hickory chips. Sorry didn't notice the crap on the lens.
Attachment 261263
A few hours later and the sausage after being sprayed to cool them down and help reduce the wrinkling.
Attachment 261264
Right before being cut up.
Attachment 261265
Cut into handy sizes.
Attachment 261266
Packaged and ready to be either given away or frozen for consumption later.
Attachment 261267
The sun finally came out so I can post a picture of what the sausage ACTUALLY LOOKS LIKE as the indoor lighting messes with things.
Attachment 261280
Thanks for looking! :tu