Quote:
Originally Posted by mattdavis11
Have run several thousand pounds of venison through this one.
I use pig intestines for casing and old plantation for seasoning. 60/40 mix (pork being 40) |
You must be a masochist using that grinder with the sausage stuffer attachment. Do yourself a favor and spend money on a piston driven 5 pound + sausage stuffer. It is like day and night. I messed around with that kitchen aid solution way too long before I saw the light!
George
