processhead Thanks for the good info!
Wondering what everyone does when making chicken sausage I tried 22 pounds breast/thighs and 25 pounds of seasoning, seems little lite on the seasoning. I threw it in a meat lug and going to let it sit and sample some before I stuff it. Any ideas would be very helpful. Seasoning is Philly bratwurst.
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
detter22 just yo be clear was it 2.5# of seasoning or 25# of seasoning. Also appears you could be a little light on the fat content.
Tex_77 no did 22 pounds 6 pounds breasts 16 pound thighs with fat on last grind.
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