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Thanks to the info here...

 
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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Tue Dec 18 07 9:25 am    Post subject: Thanks to the info here... Reply with quote

...and the Seasoned Meat Forum (which I discovered through here), I have completed my first batch of sausage this past weekend. 20 lbs. of a pork, apple and fennel blend (got the idea from a roast recipe I saw in a magazine) and 22 lbs of a fresh venison sausage seasoned like a summer sausage (I don't have a facility to dry it for 90 days, so I left it as a fresh sausage).

I'm going to have to upgrade my equipment before doing it again (I used my KitchenAid and it was a real PITA), but the end result has been an overwhelming hit with everyone who has tried it.

I think I may have caught the bug.

Thanks all!
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JamesB
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Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Tue Dec 18 07 5:00 pm    Post subject: Reply with quote

I just received an electric meat grinder for Christmas! Then I went out and bought a 5lb vertical stuffer from Northern Tools... and I ain't even made sausage yet! Will in the next couple of days tho...

Can you share the link to the Seasoned Meat Forum?

Many thanks!

James.
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BigOrson
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Joined: 02 Dec 2006
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PostPosted: Tue Dec 18 07 8:38 pm    Post subject: Reply with quote

Gladly:

http://www.sausagesource.com/forum/index.php?sid=2968839804a73f3491cf71799b05c005
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JamesB
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Location: Irving, Tx

PostPosted: Wed Dec 19 07 5:13 pm    Post subject: Reply with quote

Thanks!
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