Be on the lookout in the stores for either an 18 or 20 quart electric roaster. They come in handy in the sausage making process
Ok, have to ask... what do you use the electric roaster?
We have done a TON of sausage making and there is a lot of great tips here. One of the most important things in my opinion is the log book!! Keep track of the amount of pork vs beef/venison, amount of seasoning, casing type and size, and smoking procedure as well (times, temps and wood flavor). There is a lot of little notes I make after we are done and try the product a couple of times. Would I add more pork, is the grind the right texture, would I add more of a certain spice.... and so on. We take a lot of kits or store bought mixes and will add in say more garlic or pepper or heat for example.
I agree with the no mixer. We have one and have used it but it is a royal pain to clean - to big and bulky! Not to mention if you are not doing full batches in it, it doesn't mix well. So a lot of times you won't even use it.