- Dec 29, 2015
- 56
- 13
In the next week or so, want to make some German beef/pork sausage & a batch of chicken with bacon sausage. Question is - Do I have to clean the grinder & stuffer between the German batch & the chicken batch? Cure will be used in both, some will be just smoked & some will be smoked & cooked up to temps. Also looking for a good chicken recipe.