Charcuterie: What if I leave this meat in my fridge for 6 months?

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

Discussion Quorum: Dec 5, 2002; Armchair Philistine

I have the grinder attachment for my Kitchenaid and asked for the Ruhlman book for Christmas. So far I've only done burgers and breakfast sausage in very small batches, but I want to try making my own andouille and other smoked sausages. Is the KA attachment and sausage stuffer tube good enough to start with (say for 5lb batches), or should I get one of the metal attachments like Chef's Choice or the Smokehouse Chef for additional tray capacity and freezer pre-cooling?

(I know dedicated stuffers are better but given space constraints I want to be sure I'm going to do this enough to justify it.)

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?