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Any sausage making tips?
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<blockquote data-quote="bigbrad123" data-source="post: 45968" data-attributes="member: 806"><p>I always use boston butts as the pork mixture and do a 50/50 grind with deer. I don't think its too fatty. Perfect actually. I usually grind course the first time, mix in the seasons and then grind again course. A real stuffer is what I use now (not the grinder/stuffer). Best purchase I ever made, cuts the stuffing time in 1/2. I usually smoke with cherry and hickory mixed, but I've started only smoking for about 3 hours and then put it all in the oven about 225 to cook for another 2 or 3 hours. Seems to cook more evenly and not overly smoked (I have a propane smoker that smokes unevenly from top rack to bottom). I've had many compliments on my sausage.</p></blockquote><p></p>
[QUOTE="bigbrad123, post: 45968, member: 806"] I always use boston butts as the pork mixture and do a 50/50 grind with deer. I don't think its too fatty. Perfect actually. I usually grind course the first time, mix in the seasons and then grind again course. A real stuffer is what I use now (not the grinder/stuffer). Best purchase I ever made, cuts the stuffing time in 1/2. I usually smoke with cherry and hickory mixed, but I've started only smoking for about 3 hours and then put it all in the oven about 225 to cook for another 2 or 3 hours. Seems to cook more evenly and not overly smoked (I have a propane smoker that smokes unevenly from top rack to bottom). I've had many compliments on my sausage. [/QUOTE]
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