Well finally finishing my processing now that my last pig is done. Made 18 lbs of bacon last week end. Now I making sausage
Made salami bologna peperoni, and breakfast sausage. Well still have about 30 something pounds to grind and stuff. brat and Italian tomorrow
Lookin' good, Ted! What kind of a grinder is that in the bottom picture, looks like a "real" one.
Are the big stuffed packages color coded?
I still have some venison to grind, been making more summer sausage and bulk rather than smoked links. It's just easier not to fool with the bigger smoke house any more, gettin' old aint easy.
Treefarmer
Its an old Cabela's 1.5 hp size 32.. I also have a 1932 ibm industrial sausage make or what I call a meat grinder, it a 1/3 hp with a geared drive that grind just as good as my newer Cabela's.
There not really color coded. I just want large slices of bologna and salami. I thinking I will slice and vacuum seal bags of lunch meat. Today I stuffed casing 5 lb brats,15 lbs kielbasa and 20 lbs Italian..
I have more meat ground and packed in the freezer for making summer sausage. Those will be color coded and in venison sausage casings. I buy them pre marked on line.
This is the best way to pack sausage
This is todays pay
