Its 50 or better here right now, but windy. I painted jigs until 11:30 this morning and then hit the garage to cut pork for grinding/stuffing tomorrow. Pork shoulder has been on sale at $.99/pound again so I dug out the old stuff and bought a mess of new. I have a 25 pound tub of seasoned pork that'll get ground into bratwurst, 12 pounds that will get ground for breakfast sausage and another 5 pounds for Italian sausage. I want to do pepperoni again soon and will need to pick up yet another couple 10 pounders for that then I should be set for a while. Maybe. The brats get stuffed into natural casings 4 to a pound. The other meats will be packed in pound tubes. All of this is fresh sausage, not smoked or cured. I have a new grill that need some grease in it and the brats should step right up to that task, eh.
Glad you got out Mike. I have to wait a while yet as my little piece of heaven out north out town is still locked up.