Tuesday, November 25, 2014


Frank Geared Up Last Night And Stuffed ...

30 lbs of Venison and Pork Summer Sausage. He set his equipment up on a commercial grade cutting board. He used his restored Enterprise 6 QT Press/Stuffer to fill the casings with a mixture of 30% ground pork and 70% ground venison. Frank tried using his Enterprise Meat Grinder but it was too slow so he went and bought an Electric Meat Grinder that worked very fast. The large capacity stuffer worked fast also. A lot faster than a hand held jerky/sausage gun that he used to make Snack Sticks in the past. There is a lot of preparation time before and a lot of time cleaning up after but it is going to be worth the effort!

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