Does anyone else make their own?
A buddy and I have been doing this for the last couple of falls, working on our recipes and techniques.
We have made some improvements since we started, including adding a motor to the hang grinder, buying a separate stuffer and moving from synthetic to natural casings.
Here are a few pics from our latest efforts this past weekend.
1 - our grinder at work
2 - sliding the natural hog casing onto the stuffing tube
3 - that's a lot of sausage
4 - that looks tasty, eh?
We made about 40 lbs of our usual recipe, and another 30-35lbs of 2 other recipes.
We vacuum packed the works of it to freeze. Should last us for a couple of months.
