Canning

Looks great

Grimpuppy
Looks like you are all set to go. Congrats - Should work great.

YooperDog Not so much anymore. The guy I got it from cleaned the heck out of it. I really wish he hadn’t, I had to re-season it. Good to go now. I bought 4 new shelves and a bowl from Walton’s and I am all set for $275

Grimpuppy thank you

You should probably be fine, but def. sniff test. Keeping them salted and kept refrigerated is the key.

tmeiners82 my vote would be for the pepperoni. That would be more traditional.

MrOkieDude welcome to the community. Share your knowledge/experience. We are all learning to make the best products we can. Go Team Orange.

Grimpuppy like others have mentioned, pre tubed casings are a time saver. Natural casings take a bit of practice but I feel create a better product, IMO. I use all types of casings and each have their use. When I started helping make sausage for the family all that we ever used was natural casings. Bought them by the hank and I got a lot of practice unknotting. Try the different types, find what works, don’t be afraid to experiment.

shoprat53 Christmas in March! I just tried teaching my wife to run the stuffer while I ran the casings for breakfast. Learning curve for me. She did better running the stuffer on 32mm casings for chorizo. A lot more room for error than working with sheep casings.

Ronald Shrout if you are creating your own recipe you should look at 1.5g garlic powder to 1 kg of meat. Fresh garlic 3.0 - 5.0g to 1kg of meat. I prefer fresh, but there are different types of garlic out there so be consistent with what you use. Fresh seems to hold the aroma and flavor better, the powder loses it’s aroma after awhile, IMHO. If you use a prepackaged mix you can up the flavor profiles to what you want. Just need to keep notes on your recipe tweaking. I use both, prepackaged is a time saver, but there are some recipes that you aren’t going to find prepackaged. Hope this helps.