My approach to making country sausage

Discussion in 'Sausage' started by tjkoko, Jun 25, 2014.

  1. Today I mixed the cure, the seasoning along with some water into 10# of boston.  It's setting in a Carlisle container with the lid on and the pile of meat is covered with a piece of plastic wrap - in the fridge for the next 24 hours to allow for the flavors to "blend" before wrapping in butcher wrap and freezing.

    Comments appreciated as if this hasn't been addressed before.

    Last edited: Jun 25, 2014

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