Icefever Posted April 1, 2021 Share Posted April 1, 2021 (edited) I managed to find time to grind half of the 4kg pork shoulder I had...2kg for the Kielbasa, t'other 2kg cut into chunks and vac'ed, now in the freezer. I started off with popping the grinder bits in the freezer for an hour, along with the pork, got stuck in and it only takes a couple of minutes to grind 2 kg of meat....finished up with this.. Weighed out the spice mixture..... Wrapped and into the fridge for overnight. Stuffer was out yesterday...sausages now sat in the fridge waiting for the hot smoke this morning.... Ice. Edited April 1, 2021 by Icefever Quote Link to comment Share on other sites More sharing options...
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