I made a batch of smoked sausage yesterday, I used 5# of beef(brisket & chuck), 3# of pork and 2# of beef and pork fat mixed along with a pack of bacon. I used a seasoning mix I made up for andouille sausage and they came out great.
Here's a few pics I took, that tray of meat is ready to go in the grinder. I used the smaller grinder plate on the bacon, I wanted it to be mixed well in the meat. I used the biggest plate I had for the meat then mixed everything up and set it in the fridge a few hours to let the flavor meld together then stuffed, smoked and vacuum sealed for the freezer.
I see a small smoke house in my future to hang the meats, I don't like those grill marks!!
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Rob
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