Made 16 lb. of Brats ( Bass Pro LEM brand who knows how old seasoning) this weekend. Everything ran smoothly and the goods turned out great. We did a coarse grind, mixed in the seasoning, fine ground, and stuffed 35mm natural casings. The sausage all that you guys said. Witt and BigWheel, thanks for your great posts. My buddy and I turned this out like a couple of pro's. Next on the list is some Italian that our boy's (26y & 27y) insist on working on. BW, you're hotlinks are next in line.
All is good in S. Fla.
All is good in S. Fla.