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Message: <blockquote data-quote="guywhofishes" data-source="post: 274761" data-attributes="member: 337">That sounds like me - I wonder if I'm not WAY too fastidious on the trimming. Seems like a hell of a lot of work we put into 35lb of sausage meat.What's everybody else think? I've never made sausage with those skilled at making good sausage but I often wonder if they put in that kind of labor. There's GOT to be a better way!</blockquote>

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