Evan D. wrote:

> I've got an idea for a future sausage which uses shoulder meat and is
> seasoned with my standard rub for pulled pork. I'd then take the fresh
> sausage and smoke it to make a bbq sausage (using the finer extrusion die).
> Also my Frankenstein Monster of a breakfast sausage made from bacon

Mix 60% pork and 40% beef (I grind the fatty brisket points and corn the
flats).

Bacon ends and pieces are decent for making sausage, just mix it with
50-70% fairly lean pork shoulder or beef (Farmland and Smithfield both
make a bacon sausage).

Griding with the KA is easy, but stuffing using the sausage stuffers
really requires two people to do it right - one to pitch and and one to
catch and optionally twist. Air pockets suck - uniformity is the key.

Smoke at fairly low temps if you can.

-sw