Jason Welter glad it helped man. Welcome to a great hobby! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Thanks Terry Crissman! Wait until you see what is coming for Friday! Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
@@scottnra yes, I’m seeing you on FB. I’ve made 25 lbs breakfast sausage and 25 lbs mild Italian sausage so far this year. Waiting on pork butts to go on sale then i plan to make 25 lbs of summer sausage.
Glad you liked it Pete 0 Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Looks good. I’m going with 25 pounds of chorizo spice. Awaiting my Amazon spice order and meat bags to start grinding and bagging my wild hog on ice tight now. Looks good.. I just ordered 1000 meat bags. They are like 4 cents each buying 1000 and 12 cents each buying a 100. If you haven’t tried it….. gives AC legs #10 a try for a breakfast sausage. It’s my fav.
rbljackson I actually am going to do that. I'm looking for that "perfect for me" breakfast sausage blend now. Thanks for the heads up. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Fishing with Phil I think they are 3/8" or even 1/2" You can squash a bigger one down but it's hard to use one that's too small. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
HHProgressiveconstruction yes, for longer than a couple weeks I freeze them. I actually slice up some and pack the slices in vac seal bags and freeze for quick grab n go snacks. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Mike Jurkowski whatever the biggest one it came with is. I think it's 1-1/2". I have one bigger tube 2" that I use to fill meat bags right off the grinder. Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Terry Crissman a lot of folks do it that way. There are no rules, but try it sometime with a heavier concentration of venison to see of you like it. If you do, it's will cost a lot less and you might prefer it. :-) Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Thanks for this video. I’m new to making sausage and you answered some of the questions I had.
Jason Welter glad it helped man. Welcome to a great hobby!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Good job!
Thanks Terry Crissman! Wait until you see what is coming for Friday!
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
@@scottnra yes, I’m seeing you on FB. I’ve made 25 lbs breakfast sausage and 25 lbs mild Italian sausage so far this year. Waiting on pork butts to go on sale then i plan to make 25 lbs of summer sausage.
Great video, thanks for posting!
Glad you liked it Pete 0 Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Looks good. I’m going with 25 pounds of chorizo spice. Awaiting my Amazon spice order and meat bags to start grinding and bagging my wild hog on ice tight now. Looks good.. I just ordered 1000 meat bags. They are like 4 cents each buying 1000 and 12 cents each buying a 100. If you haven’t tried it….. gives AC legs #10 a try for a breakfast sausage. It’s my fav.
rbljackson I actually am going to do that. I'm looking for that "perfect for me" breakfast sausage blend now. Thanks for the heads up.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Your getting high tech Scott! Thank you for the video bud.
Thanks Mike! Sometimes keeping it simple is the way to go!
What size hog rings? Love the channel!
Fishing with Phil I think they are 3/8" or even 1/2" You can squash a bigger one down but it's hard to use one that's too small.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
Do they need to be stored in the freezer once all done or they shelf ready .
HHProgressiveconstruction yes, for longer than a couple weeks I freeze them. I actually slice up some and pack the slices in vac seal bags and freeze for quick grab n go snacks.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
What size tube is on the stuffer? Great video!
Mike Jurkowski whatever the biggest one it came with is. I think it's 1-1/2". I have one bigger tube 2" that I use to fill meat bags right off the grinder.
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/
@@scottnra ok thanks
Good job, I use 50:50 venison/pork butt
Terry Crissman a lot of folks do it that way. There are no rules, but try it sometime with a heavier concentration of venison to see of you like it. If you do, it's will cost a lot less and you might prefer it. :-)
Thank you for watching! Make sure you follow us on our FB page here: facebook.com/scottgreggoutdoors/ I usually post what's coming up there as well plus other channel insight and content not on RUclips. Also Instagram at instagram.com/scottgregg1966/