Found out the other day that I'll be getting my hip replaced right after the new year begins. That has spurred a rush of cooking activity to have enough food I like in the deep freeze, and to avoid my wife's cooking. I had some cubed meat from this hog I whacked in early June and processed myself.
I thawed out a 14lb. load of wild hog meat and eight pounds of domestic porkbutt for 22 pounds of meat. I set out the ingredients of a pack of PS Seasons 260-B Italian sausage mix, one bottle cold cabernet, and a knob of fresh garlic. Oh, two pounds of backfat also!
Ran everything thru a medium plate on my grinder
Everything went for a ride in the meat mixer to combine the wine, garlic, and spices with the meat, then into the fridge overnight while I got all the gear cleaned up and put away. The next morning I set up the stuffer and got busy.
I like to let my sausage links set up in the freezer for about 90 minutes before shrink-wrapping to help maintain good form and not squish the ends on the casing, presentation is important.
Next week I'll try to get busy smoking some chickens to have on hand in the future. Right now it's time to get my boat out on the Sacramento river and see if the salmon have arrived! RAY