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post #4 of (permalink) Old 01-11-2010, 02:25 PM Thread Starter
the new guy
B&C 100 Class
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Join Date: Nov 2009
Posts: 42
Thanks, I ground half of it and put it into 1# bags, and left the other half chunks in 1# bags.

I never realized how much work goes into sausage. It'll all be worth it tonight when I eat dinner though.
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