1. Crank handle for sausage stuffer

    I seem to have misplaced the crank handle for my upright Bushwear sausage stuffer. Anyone have any idea where to source a replacement?
  2. Sausages!

    Just done a nice Venison sausage and Pork belly mix. Course grind of 2.5 kg pork belly and 4.5KG Venison, then a fine grind. Refridgerating between cuts and grinds. Weschenfelder game and Venison seasoning mix, 0.5KG of rusk and 1litre of cold water. Well mixed by hand. Refridgerated for a...
  3. Back fat

    I’ve had a search on the forum and couldn’t find anything obvious, apologies if this has already been covered. I’m looking to experiment with venison sausages and salami, most recipes I’ve found have called for pork belly or back fat. I’ve struggled to find an online stockist for this, and...
  4. Carcass Butchery Price

    Hello Everyone, what is the price range for having a roe carcass butchered? Assuming I'd like some pork fat and spice added to the sausages and also that there will be steaks and roasts cut, no burgers. All would be vac packed.