I hate casings so I do no casings by putting the meat on plastic wrap, rolling it once and forming it by squeezing and pushing it into the shape I want, then wrap it a few more times and twisting the ends and tying a knot in them and putting them in zip lock bags with the air sucked out, putting them in a dutch oven full of water in the oven with my probe thermo. in the water, but the oven temp. cycles on and off making it difficult to hit the right time and temp. My sous vide and the vac. sealer are due here Saturday, so I’ll be making sausage Sunday.
My stand alone grinder costs less then half the price of the Kitchen Aid attachment, but I won’t tell Alton.
Thanks for the freezer advice, that should help a lot.
