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im glad to see this back up the list

would be nice to see value added cuts in my freezer rather than lumps

thats gold mate

I hear a lot about sausage filler, do you use it? is this the finer mince that you run thru the mincer again or is it some kind of grain product?

gear wise for the new to the hobby what would you recommend John?
Im likeing the idea of sausages and maybe eventually salami if my sausages come out ok

this is the sort of thing I need to get into
that and salami

did you make the salami in the background of your bacon pic?