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?