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Any sausage making tips?
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<blockquote data-quote="gst" data-source="post: 45950" data-attributes="member: 373"><p>This is what we do as well. We get the whole butt and cut it up and grind it as you grind your game meat and it mixes pretty well. Hand mix with your seasonings and it ends up mixed pretty well. We start with a 60/40 game/pork mix and end up with about a 75/25 meat/fat mix.</p><p></p><p>Don;t know if your looking for basic info or how others do it but we mix our seasoning in warm water to mix into the meat as said. 2 quarts for 25 lbs. The water makes the meat slide thru the stuffer easier. We also let it sit for 48 hours in plastic containers covered with wrapping paper before stuffing</p><p></p><p>We smoke our Italian sausage with apple wood. Have used plum from trimmings off our trees as well...like the apple.</p></blockquote><p></p>
[QUOTE="gst, post: 45950, member: 373"] This is what we do as well. We get the whole butt and cut it up and grind it as you grind your game meat and it mixes pretty well. Hand mix with your seasonings and it ends up mixed pretty well. We start with a 60/40 game/pork mix and end up with about a 75/25 meat/fat mix. Don;t know if your looking for basic info or how others do it but we mix our seasoning in warm water to mix into the meat as said. 2 quarts for 25 lbs. The water makes the meat slide thru the stuffer easier. We also let it sit for 48 hours in plastic containers covered with wrapping paper before stuffing We smoke our Italian sausage with apple wood. Have used plum from trimmings off our trees as well...like the apple. [/QUOTE]
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