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re: Sausage: Lips and A$$holes
Posted on 4/24/13 at 4:47 pm to Papercutninja
Posted on 4/24/13 at 4:47 pm to Papercutninja
I make sausage once a year after the deer season ends.
The cost can vary to get started. I have $450 grinder, and a $150 antique lard press. I have $150 vacuum seal. That's all you'd need to get started. Casings and seasonings are pretty cheap. You'll need some big tubs for grinding and mixing meat. Other than that, just lots of room in your kitchen. :)
Fresh sausage is better than anything you'll buy from a big processor.
The cost can vary to get started. I have $450 grinder, and a $150 antique lard press. I have $150 vacuum seal. That's all you'd need to get started. Casings and seasonings are pretty cheap. You'll need some big tubs for grinding and mixing meat. Other than that, just lots of room in your kitchen. :)
Fresh sausage is better than anything you'll buy from a big processor.
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