Polish. Went with extra marjoram and garlic. A little light on salt. 25# here. My son is in CO so he wants some smoked. His friend will drive it up.
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Polish. Went with extra marjoram and garlic. A little light on salt. 25# here. My son is in CO so he wants some smoked. His friend will drive it up.
473C0746-3B0F-4EF3-94F7-C4AD8D0E3D27.jpeg
We really need a drooling emoji.
That looks good.
Mmm, mmm, those look good. We use to have a, small, hole in the wall, mom and pop kinda store out in the middle of nowhere. They had the best polish sausages I have ever had. We’d stop in on our way home from the lake and grab one every time. They built a new modern store and quit selling them. I have to find one as good as theirs was.
It’s really easy to learn and only takes a couple hours. I have a tube that lets me grind and stuff at the same time. Cut and mix then let it set in the fridge overnight. Get set up and grind the next morning.
My grinder is a 1000 watt Northern Tool I got around 2003 for $90. Works well. They have a 3/4hp one on sale for $80. Probably an updated version of mine. I use it several times a year for sausage. A few more when I get deals on beef or pork. I’m not paying $4+ for ground beef.
This it it. With the knives sharp and the plate polished it can tear through it as fast as the wife can load the tray.
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I suppose it does, but 25# at a time isn’t much. Plus I’m super picky on cleaning meat processing stuff. I’d spend more time scrubbing it than I’d save. If I was doing a lot more, I’d get a mixer and a stuffer. The mixing can be a PITA.
And if you met some of my first experiments you might not be able to say that.