I bought that same book about the same time you did.

Grinders are way cheaper than they used to be. Mine will grind faster than you can feed it. I do 40 lb batches or that is what I call them. I grind four pork butts at a time. The book has recipes for 10 and 25lb batches. The 10 is listed in TBSP and 25 lb in ounces. So I just multiply the 10 pound batch by four to do my 40 lbs. It works good. It takes as long to clean the grinder and mineral oil it as it does to use it.

LEM has great sausage seasonings.

Just compared prices on each webpage , and Walton’s was actually cheaper on most things I looked at. No big deal, just saying.

There are plenty of seasoning blends out there, just gotta find one you like, and don’t be afraid to tweak it a little to your liking.

John

I bought a hobart grinder model 4812 off craigslist for $180 bucks just saying

I have a 1hp commercial Cabelas grinder. I have used it for over a decade and its a beast! I also have an 11# Weston stuffer. After having stuffed sausage with a grinder attachment (which is a PITA) having the right tool for the job makes the whole process so much easier. I suggest getting a larger grinder and stuffer than you THINK you will need. I like to make batches in the 30-50# range. I mix the majority of my own seasonings for Kielbasa, breakfast sausage, bratwurst, & salameats. However, I have bought seasoning from PS Seasoning, Hi-mountain, and Waltons. I'm getting ready to make our Kielbasa for Easter next week. The whole house is going to smell amazing!