Went to nearest butcher (40 min away) last weekend and bought four nice butts at $1.89/lb. Total 37lb. Ground it all up, saved three pieces for BBB, mixed most of it up but saved some for later sausage use. I did a small batch of Legg's Tuscan fresh sausage. Just mixed it as bulk and froze it. 8lb batch of Legg's SS stuffed into 11/2'' x 12'' casings. 2lb of lpoli's Johnsonville brat clones. http://lpoli.50webs.com/index_files/Bratwurst-Wisconsin.pdf and.... a small batch of an experiment sausage bwahahaha Oh, and I got to try out my new toy, a Maverick ET-732 I bought from Todd! Here is the mix of the "experimental sausage" and here is the secret ingredient... yep, I chopped up some awesome tasting home canned pickles! Man they are good so I thought maybe they'd be good in a sausage! The dilemma was what type of sausage to mix them with. I didn't want to take away from the nice pickle flavor so I did a basic non-spicy snack stick type of mix. Just garlic, a little mustard seed, some sugar, and a little chipotle. The casings in the above pic started out as clear. I love the finished color! As always, I let them hang in the smokehouse at 120 or so to dry, then bumped it up to 140 for a few hours then finished at 170. Took about 8 hours. Put the sausage in an ice bath for about 20 min, then in the fridge for two days, then vac sealed. With the Legg's SS mix I added high temp cheese and 3tbs of cultured buttermilk powder. I had a pic of the brats all browned up and on the plate but it got lost somehow. They were sure good though! I call my wife the brat nazi because she is super picky and only likes J-ville brats but she loves these!!! I'm glad, I wasn't looking forward to trying a dozen recipes before finding one she approved of. The pickle sausage.... wasn't bad. Needs some fine tuning though. The SS was really good. I'm not much of a SS guy but it was really good. BBB is still in the fridge curing. I'm antsy to get it in the smokehouse!!!!!! Thanks for looking!