Field and Stream - - CAMPFIRE -

Small grinders over­heat quickly, so buy the big­gest one you can af­ford. We use a com­mer­cial­grade grinder that we picked up from a lo­cal butcher shop when they up­graded. Most grinders come with a sausagestuffer at­tach­ment, but a ded­i­cated stuffer speeds the job along if you make much linkstyle sausage. I like the Real­tree Out­fit­ters 7-pound unit ($210; we­st­on­sup­ply.com).

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