got a few pics from sausage making this weekend we did some volume…
40# bologna (50% venison/50% pork) using Walton’s 32mm smoked casing my own spice mix, half regular and half hot with habanero powder and Walton’s pepperjack cheese.
20# fresh sausage (50% venison/50% pork) using walton’s fresh 32mm casing and basil, feta cheese, and basil + some randon spices
20# maple breakfast sausage using Walton’s 26mm fresh sheep casings and Sausagemaker spice
30# regular breakfast sausage Walton’s 26mm casing and Sausagemaker spice mix, in coils in the smoker
I use the Weston #22 grinder, fine plate, and the Weston 44# mixer that attaches to the grinder.
I use Walton’s 8x12" chamber vac bags
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