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60/40 60 venison, 40 pork with Plantation seasoning. I forget the name of the casings, but it's pig intestine. You can add what ever you want to it, jalapenos, chunks of cheese, etc., but I leave it alone. Hang 'em to dry smoke, freeze them for later, or grill them up.
The last time we made sausage we stuffed 200lbs of meat. That was a long process!
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83 944
91 FJ80
84 Ram Charger (now gone)
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