Starting to Make Sausage (45 lbs)

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Del Lolo
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Starting to Make Sausage (45 lbs)

Post by Del Lolo » Mon Nov 04, 2013 1:19 pm

Just got done grinding and seasoning our next sausage batches.
Each batch is 5# pork, 5# duck and 5# goose.
Making Chorizo, Italian and German.
Will stuff them in casings pretty soon, fridge them overnight and put 'em in the smoker tomorrow.

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