Well, we had a pork butt defrosted and something had to be done with it. The wife request italian sausage and I obliged
5lbs of cubed pork partially frozen in the freezer ready to go.
Not pictured: I think I found the root cause of my ozidation issue this time; it's most likely the blade, ordering a new one soon.
Used my new LEM 5lb stuffer. Smaller, lighter, more yield from the stuffer, and super easy to clean. Only had 2 burst on me so it wasn't too bad.
I think I got about 17.25 links in total. I set them on a wire rack and put in fridge overnight so the knots dried up and made it easier for snipping.
Vac sealed and put in the freezer for a quick dinner down the road.
Not super exciting, but it was fun to do. Not sure what else is in the cards. I have some eye of round for jerky, and another shoulder for breakfast sausage. Oh and BACON!
Thanks for looking.
5lbs of cubed pork partially frozen in the freezer ready to go.
Not pictured: I think I found the root cause of my ozidation issue this time; it's most likely the blade, ordering a new one soon.
Used my new LEM 5lb stuffer. Smaller, lighter, more yield from the stuffer, and super easy to clean. Only had 2 burst on me so it wasn't too bad.
I think I got about 17.25 links in total. I set them on a wire rack and put in fridge overnight so the knots dried up and made it easier for snipping.
Vac sealed and put in the freezer for a quick dinner down the road.
Not super exciting, but it was fun to do. Not sure what else is in the cards. I have some eye of round for jerky, and another shoulder for breakfast sausage. Oh and BACON!
Thanks for looking.