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Posted on 10/24/16 at 6:51 pm to lsu1987
No, not at all. I buy my seasoning mostly from Oak Grove Smokehouse on old Jefferson Highway and the casings too. He's very good and reasonably cheap plus will give you a ton of good advice.
My deer sausage has deer, pork and beef which I like because the beef gives it a rich flavor.
I have a stainless grinder 3/4 hp and stainless 12 lb stuffer I bought both from Ducotes for I think about $350 total a few years ago.
I just enjoy doing it.
My deer sausage has deer, pork and beef which I like because the beef gives it a rich flavor.
I have a stainless grinder 3/4 hp and stainless 12 lb stuffer I bought both from Ducotes for I think about $350 total a few years ago.
I just enjoy doing it.
Posted on 10/24/16 at 7:06 pm to lsu1987
quote:
Do you have to put anything in the meat to "cure" the sausage before smoking it?
Replace some of the salt with pink salt / curing salt.
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