My wine partner and I are looking to start making cured sausage. We need to start from scratch. Anybody do it here? We want to get a meat grinder but we weren't sure if we should buy the one with the sausage stuffer attachment or a seperate machine. Also we don't know what "number" grinder we should get for doing a moderate load of sausage. Any recipes or insight would be appreciated!
Merry Christmas
Merry Christmas