Hello all,
After several years of thinking about it and grubbing from my sausage making friends, this year I'm pulling the trigger and getting rolling making sausage and need some input on equipment. I'm a fan of all types of sausage, dried and fresh, have ample venison, fowl, and boar. I'm committed to this and looking to set myself up with gear I won't grow out of but don't want to over do it on some pieces if I don't need to for the first run. From my sausage making friends it sounds like a 1-hp grinder is the foundation I need. I also want a vertical stuffer. After deer season a 25+#/batch would be normal but for fresh sausage I will be doing 5# batches most of the year. Will using a larger stuffer work with small batches or should I be looking at getting two stuffers in the long run? I'm looking at LEM and the Sausage Maker equipment.
Any advice on this and any other helpful/must have tools appreciated.
Tom
After several years of thinking about it and grubbing from my sausage making friends, this year I'm pulling the trigger and getting rolling making sausage and need some input on equipment. I'm a fan of all types of sausage, dried and fresh, have ample venison, fowl, and boar. I'm committed to this and looking to set myself up with gear I won't grow out of but don't want to over do it on some pieces if I don't need to for the first run. From my sausage making friends it sounds like a 1-hp grinder is the foundation I need. I also want a vertical stuffer. After deer season a 25+#/batch would be normal but for fresh sausage I will be doing 5# batches most of the year. Will using a larger stuffer work with small batches or should I be looking at getting two stuffers in the long run? I'm looking at LEM and the Sausage Maker equipment.
Any advice on this and any other helpful/must have tools appreciated.
Tom