Man, I wish I knew you were into that. My dad had bought a commercial grinder to make his hog head cheese and I practically gave it away cause it was too big to store on the chance that I may use it cause I've never made sausage, etc. Nice setup you have. Most people like "Deer sausage", personally, I always tell them the pork they put in it is the best part.
That wasn't my stuff. I was helping out in hopes of getting me some sau-cisse'. My pretty face is the one on the left hanging the links.
Holy Crap...thats some set-up...I'm jealous...looks yummy! ..we use butts too...this year we made up a little Italian, some Charizio, some Brawts, this breakfast sausage we like w/ grits, and Boudin too You can't believe how hard the casings were to find down here... Your system looks way more efficient...may need to borrow some techniques
