Homemade Sausage Making

Hey everyone, I just want to apologize for being so forward and constantly sending messages, posts, and maybe just being over active.
I do apologize for my over involvement, but I do love this life style and/or hobby. To me it what gets me up in the morning, as I am retired on disability at 57 and don't have to much more to look forward to.

I have so much to learn even though I think I know a lot, which I don't.

So, if anyone feels that I'm being overwhelming to any extent, please let me know and I will back off.

This is the first place out of a few, that I feel at home, maybe it's the "Polock" in me.

Fellow members, I bought a 1lb bag almost a year ago. I purchased way too much, as I only used about an 1/8 of that pound.
I do not have any demand for the dried juniper anytime soon and do not want them to loose anymore of there potency and/or value.

Again, I have no plans to use "ALL" of these juniper berries.

So, if any member, would like some, "PM".

I will ship what you need free!

Note: I really don't want someone to jump in and take "ALL"... Ask for what you may need and lets spread this 1lb around, and share.
First come first serve.

PM ME!

Yes these things last a ling time, especially since you don't use a large anount when you do season with them. I bought a kilo of them a bout 3 years ago and still have plenty left. Try using them in the kitchen to season chops and roasts, especially venison.

Yes these things last a ling time, especially since you don't use a large anount when you do season with them. I bought a kilo of them a bout 3 years ago and still have plenty left. Try using them in the kitchen to season chops and roasts, especially venison.

Thanks for that info, I will still up hold my offer since it's posted and I don't mind sharing and I do like to turn over my spices.

Wow what a quiet day in here today.
Never paid much attention, but is this normal for a Friday?

May be, it is Friday, everyone is out having fun.

Picked up some pork butts at Costco, plus extra pork trimming my butcher save for me, I had 20lbs even.

So I cut it up, ran it threw my #32 grinder.
Then split it into 2 - 10lb batches
Then took recipe for both sweet & hot Italian and recalculated for the weights 10lbs & 10lbs.
Then weighted out all ingredients for both.
Then mixed hot & did a test cook, perfect!
Then mixed sweet & did a test cook even gooder!
Letting meat rest over night in refrigerator and will stuff tomorrow.

Cleaned all equipment and work area.

Then measured and rubbed a beautiful 10lb slab of pork belly and set to cure for 2 weeks
Thanks for the cure recipe Bobk

Man for one person, I'm shot!!!! I'm ready for some good ol' fashion shut eye!

How do you all feelin?

Hmm, my father is 93 and makes 75lbs at a time. In the 2 weeks before Christmas he made 400lbs of kielbasa. Maybe you have an iron deficiency?

I did 10 pounds of bologna and 10 pounds of "Bangers" yesterday. Slept past 7 this morning, normally up at 5. Having Mom and the ladies over for stuffed cabbage tonight.

Me Too. I made 10 lbs of Brats a few days ago. Took most of the day and I was shot.

I'm going to check my Iron!!!

Kijek wrote:Letting meat rest over night in refrigerator and will stuff tomorrow.

A lot easier to stuff before it sets up!

Maybe you have an iron deficiency?

No just 2 bad knees and a bad back, what can I do, getting old @ 58

A lot easier to stuff before it sets up!

Didn't know that one, will remember fornext time. I wish family and friends would stop eating my stuff and start helping me make it, as you all know extra help makes so much easier.

I´m 68, stuffed 1 kilo Chorizo today. To morrow 1 kilo Hot Dogs. Tough life. Any one interested?

58 IS YOUNG!!

58 IS YOUNG!!

Yes your right about, it's young, but don't like to chat about a depressing subject. But besides my back & knees, my heart is failing, I lucky to be here today.

Tomorrow I back off to the heart surgeon, for consult on my 3rd surgery.

So, I get tired fast, but this hobby keeps my mind of the "bull".