Live Sausage Fest Is About To Begin!

[jpbruni]

We've got 2 bucks, 1 250 lb FFL pig, 4 pork butts and some carnitas.

Bones, myself and Crawfish Karl are about to begin the carnage. De-boning, cubing and seasoning tonight. Grinding and stuffing tomorrow.

We've got a new 30 lb stuffer that we are going to put to the test. We are making Italian, bratwurst, breakfast and Cajun smoked.

Knives are sharp and the beer and yes, wine are flowing freely. Bandaids are close. We finish when we finish! Could be Sunday night, who knows?

Here goes....

J.P.

[Fishndude]

Get busy boys. Sounds fun!!!

[bowhuntertex]

Three guys at sausage fest

[forneydroptine]

keep the seasonings right, the beer cold, and oh yeah watch the fingers

[bowmansdad]

Good luck, we made 600 lbs. last Saturday, made 150 lbs. of jalapeno cheese links
and pan sausage for the 1st time and it turned out great! No one cut themselves
which is a miracle, nothing better than making sausage and having a few adult
beverages!

[jpbruni]

Three guys at sausage fest

That's what it takes!

Knives are 'a flyin'

J.P.

[Bone1]

Nothing like when a good plan comes together,have fun!!!

[Greywolf in Hawaii]

I wish I was there, I'd love how to make sausage. Plus
I'd keep you guys suppiled in Cold beer for the learnin experience.

Maybe we can do one in October.....?

[jpbruni]

Just finished the last pig. Hands are freezing cold. Over 125 lbs processed. Grinding and stuffing begins at 1st light. Good night.

J.P..

[jpbruni]

Grinding complete! Now comes the new stuffer's maiden run. We ended up with 4.5 lbs of chorizo, 45 lbs of cajun smoked, 60 lbs of Italian, 20 lbs of bratwurst and 20 lbs of breakfast.