Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. nanron92

    Dry sausage

    I,m new at making summer sausage.  I've been following all instruction to the letter and smoking my stuffer (2.5") sausages in my old Bradley to the correct internal temp.  Yet using good meat, 75/25, they are coming out dry. I have a meat grinder (grinding chilled) and stuffer which is great...
Top Bottom
Back
Clicky