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I hit 5000 pounds of sausage made in a year and I think that's a bad sign
Everyone talks about high output like it's a good thing, but hitting that number made me stop and think. It means we're pushing volume over craft, just cranking out the same basic links day after day. I remember my first year, I made maybe 800 pounds total, but each batch had something new, like a test run with venison and juniper. Now it's just bulk pork shoulder and premixed seasoning. Has anyone else felt like they lost the art when the scale got too big?
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oscarkelly9d ago
The real bad sign is when you stop naming them. My best batch ever was just called "Tuesday Pork" in my notebook because I was too busy to get clever. You start forgetting which tweak made the breakfast links snap just right, and then you're just following a sheet of paper instead of your gut. That's when the craft part is truly gone, when the recipe matters more than the memory of making it.
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