I got the 1/2 HP on sale for 299.99 + a $20 off rebate per your recommendation. I have a couple questions about sausage making though:
I made my first batch last night 50/50 boston butt/venison mix. I added a whole diced onion, red bell pepper, bunch of green onion, a generous helping of minced garlic, salt, black pepper, and crushed red pepper. The total mix was about 15lbs, haven't tasted yet, but it looks deelish.
Did I go overkill on ingredients? I ground twice and everything game out pretty even, but when I look at recipes online it always says something like "1tsp of salt 1tsp of pepper for 3lbs ground meat." Does sausage simply not require that much seasoning?
Next question: What is the best way to separate links in 3's? Do you stop and add another casing after the appropriate length? Or do you use butcher twine to separate?
I have another 10lbs I'm going to make into jalepeno/cheddar tonight. Cheese is cubed and in the freezer (3cups), and I've already diced 5 jalepenos. Any other suggestions?
TIA to the always helpful OB and thanks for the recommendation on the grinder. That thing is BA.
As always, TIA