ohiogoatgirl
Well-known member
So fiances tax money came in and he got me an early birthday present 
a small meat grinder that has a stuffer tube attachment. In school i took a meat processing lab and we did sausages etc with ahuge version and i understand how it works but i am sure it will take a bit of practice!
The casing we got comes in a funny dry stick tube deal and says not to wet it. In the lab i took we used the salted hog type that you pulled a length out and shook off most salt and soaked to rehydrate in a bowl of water. So if anyone has any good videos they know of for this type casing i would be super grateful as i havent yet.
I have a couple to butcher tomorrow and one in the fridge now ready to go. I am gonna just grind this one up to get used to it but i would love to try to do sausage/brats type with the others.
What do yall use fat wise in your sausage? Since the rabbit doesnt have much fat to lend and i read that rabbit fat tastes not so good anyhow.
Super excited
Thanks!
a small meat grinder that has a stuffer tube attachment. In school i took a meat processing lab and we did sausages etc with ahuge version and i understand how it works but i am sure it will take a bit of practice! The casing we got comes in a funny dry stick tube deal and says not to wet it. In the lab i took we used the salted hog type that you pulled a length out and shook off most salt and soaked to rehydrate in a bowl of water. So if anyone has any good videos they know of for this type casing i would be super grateful as i havent yet.
I have a couple to butcher tomorrow and one in the fridge now ready to go. I am gonna just grind this one up to get used to it but i would love to try to do sausage/brats type with the others.
What do yall use fat wise in your sausage? Since the rabbit doesnt have much fat to lend and i read that rabbit fat tastes not so good anyhow.
Super excited
Thanks!
