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Old 02-24-2007, 05:25 PM   #1
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2nd try

Well for my second try at sausage making I made some Italian.
I used 4 6 lb. butts and ended up with about 15lbs. of sausage.
I used the same spice packets I sent to Nick when I lost the "bet".
I also made some smaller links of breakfast sausage that I added pure maple syrup to.
I'm thinking spaghetti sauce.



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Old 02-24-2007, 05:34 PM   #2
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Old 02-24-2007, 05:41 PM   #3
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Now how do a person start out with 24 lbs of butts and come out with 15 lbs of sausage? Do this be the after cooking weight maybe? Thanks.

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Old 02-24-2007, 06:00 PM   #4
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Puff, looking good.

John, the pic didn't work.

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Old 02-24-2007, 06:39 PM   #5
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Quote:
Originally Posted by bigwheel
Now how do a person start out with 24 lbs of butts and come out with 15 lbs of sausage? Do this be the after cooking weight maybe? Thanks.

bigwheel
bigwheel I guess you could say I am an "overprocessor".
I was told the first time to trim most of the siver skin and gummy sinewy stuff that I could. Well that took a long damn time. So this time I was a little more " unagressive" as far as the trimmin' goes.
I guess I still have alot to learn when it comes to chunkin' the butts up.
I did grill some on the gasser tonight and it was very tasty
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Old 02-24-2007, 06:50 PM   #6
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How many lbs. should you end up with? Looking good there, Puff.
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Old 02-24-2007, 07:01 PM   #7
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Quote:
Originally Posted by wboggs
Looks great Puff; hey leaning them up isn't a bad thing.
Right, I just think I might over do it a bit
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Old 02-25-2007, 05:49 AM   #8
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Nice job Puff! They looked great.
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Old 02-25-2007, 06:58 AM   #9
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Nice job Puff.
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Old 02-25-2007, 07:47 AM   #10
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Looks great Puff dude!
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