We didn't do bacon or sausages last year, the 3 we slaughtered were just cut up into joints by paul at work (slaughterman) Ended up with over 100kg of pork from my half of the 3. Didn't like the way he butchered them though. So this time i'm getting the meat as half pigs. My dads a professional butcher, has been since he was 17, so the plan is to get him to teach me how to properly butcher a pig. Buying a sausage maker this year too, and another couple of chest freezers
I recommend one of these I have the 5ltr unit that does 10lbs of mix in one go which is the batch size the supplier of the Flavourings does
http://www.ebay.co.uk/itm/3L-5L-7L-...UK_BOI_Restaurant_RL&var=&hash=item2eca1d4d6e
Childs play
I have a dedicated Mincer that can stuff sausages but they are a PITA and noisy with little control best used for doing 1-2lbs at a time but fine as a Mincer
http://www.butchers-sundries.com/bs...ric-meat-mincer-and-sausage-filler-1680-p.asp
this site is also where i Buy the Flavour and rusk mixes & Skins . I did pre mixed this time but may go for Rusk separate and then do my own so no Nitrates at all etc Did 70 Lbs of sausages over a couple of days
and bacon is really easy just salt and time
