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Old 02-21-2008, 01:00 PM   #1
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Sweet Italian with help from my sweetie

Made 15 lbs. of sweet Italian sausage.
I used Old Plantation seasonings. I had alot of trouble with the casings. They kept tearing so I ended up with some "bun sized" links. It was pretty frustrating!
Had some help from my little sweetie. The bucket stuffer is so easy to use a 5 year old can do it. She asked if she could eat one of the noodles(casings).




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Old 02-21-2008, 01:09 PM   #2
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Looks great from here.

Pretty child!

--John
(Step-daughter, huh? )
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Old 02-21-2008, 01:18 PM   #3
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Looks good Puff...good thing that girl takes after her mom.
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Old 02-21-2008, 02:53 PM   #4
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Quote:
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Looks good Puff...good thing that girl takes after her mom.
Yes it is
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Old 02-21-2008, 04:04 PM   #5
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Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
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Old 02-21-2008, 04:43 PM   #6
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Sausage is in the air...is that a stuffer from Northern Tool ?
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Old 02-21-2008, 06:16 PM   #7
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Quote:
Originally Posted by Nick Prochilo
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks
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Old 02-21-2008, 06:17 PM   #8
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by Nick Prochilo
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks
Straight! Bigwheel says it makes it slicker than semon on his gold tooth! Strange fellow that bigwheel is!
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Old 02-21-2008, 06:23 PM   #9
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[quote=Nick Prochilo]
Quote:
Originally Posted by Puff
Quote:
Originally Posted by "Nick Prochilo":6dq87fxu
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks
Straight! Bigwheel says it makes it slicker than semon on his gold tooth! Strange fellow that bigwheel is![/quote:6dq87fxu]
Strange but Father Bigwheel is chock full of know how he is. He's helped this Yankee out a few times.
The gold tooth kind sounds pretty wrong in my book though
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Old 02-21-2008, 06:25 PM   #10
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Quote:
Originally Posted by john pen
Sausage is in the air...is that a stuffer from Northern Tool ?
Nope, I picked it up at the butcher supply place out my way.
www.ferrariandsons.com
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