First Sausage Of 2012

[BGKYSmoker]

Got some venison going to be ground today. 5 lbs of course grind for chili. Then 10 lbs for some hot Italian. Going to cut in some pork with the HI.

He had it frozen so its in the thaw. Going to breakfast with my wife, should be ready when i get back.

Pan, grinder been sanitized and ready for action.

Pedal ready for steppin on.

Going to try to keep a better log in the new year.

BBL

 

[africanmeat]

Go Rick go i will looking for this post

 

[SmokinAl]

Great start to the New Year Rick!

 

[boykjo]

I wouldnt even try to keep up with you ...................

     

 

[BGKYSmoker]

I wouldnt even try to keep up with you ...................

     

Sure ya can, I'm starting to slow down in my old age.

Got 5.5 lbs course ground venison for chili fixins.

This is bagged and ready.

Sweet Italian, dont look like 4 3/4 lbs do it. Fat cut in for both fresh Italian is pork butt. No time for stuffing tonight so in the morning stuffing.

Hot Italian, 5 lbs

 

[johnnie walker]

Looking good so far, Nepas. But then everything I've seen you make looks good!

 

[BGKYSmoker]

Jeeebus

I over slept. WTH

Got the hog casings being rinsed, Gotta tell my friend that this batch had lots of cut, oh well guess no braiding.

Water and vinegar soak for awhile.

My LEM 5 ready for duty.

 

[big casino]

looks good so far!

 

[BGKYSmoker]

Had a late start because of some honey do's

Did the sweet Italian first.

Mad a small patty and had to adjust the mix with another 2 Tbs. All is good now stuff em. (Thought i took a $ shot after fry, guess not)

Bagged

Now the hot

Lets take a taste

No adjustment needed here. Stuff on!

Ready for the owner to pick up

 

[michael ark]

As always.