Originally Posted By: Sidney_Redford
I would like to add the sausage to mine it looks so good! The processers around here don't do anything close to that.


The meat locker I use has the lobby walls covered in plaques and trophy's from KMPA (Kansas Meat Proccesors Association) for their recipes. Not sure how that works exactly. Apparently meat lockers have recipe competitions? I've been going there for 8 years.