Another thing to consider is when you are making large amounts of Sausage it is easier to keep everything ice cold to end up with a Sausage that is a better end product.

What size of ham (Lbs) do you make hams with? Thanks for sharing you method, I have been thinking about how to do this for some time, as I want to turn the hams into Sausage that can be smoked …hoping to generate a Sausage with more of a old world flair to it. You brought me me one step closer, Thanks!

I always fry a taste test at the time I am making the sausage or Burger Mix. That way I can adjust the taste before going directly into the process that is next, bulk bags, patties, links. Then I take a break by putting it all in the refrigerator or freezer as I usually am making 50-100 of Sausage and Burger Mix at a time. Fresh Links get Vacuum sealed, as well as bulk and patties after getting them partially frozen to maintain the shape when Vacuum Sealing.

I just went on and it said 8 hours left, something is really screwy with the Website. LOL I really don’t know why a Drawing would be held for a month that technically was not over yet. Was it only to redraw for the knives?