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Hello folks. Love to make Italian sausage, bratwurst and country sausage. This is some I made a while back. In the next week or so I plan on making about 10 lbs. I plan on using 1/4 cure #1 per pound, freezing 5lbs fresh and hot smoking 5lbs. Does that sound like a way to do it.? thanks
Hello folks. Love to make Italian sausage, bratwurst and country sausage. This is some I made a while back. In the next week or so I plan on making about 10 lbs. I plan on using 1/4 cure #1 per pound, freezing 5lbs fresh and hot smoking 5lbs. Does that sound like a way to do it.? thanks