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WILD GAME RECIPES FORUM
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Jun 10, 2011 1:26 pm
Made some sausage today. Normal stuff Franks Italian and breakfast. I will say the sausage press makes it faster than running it back through the grinder. The big thing is the bacon this is trial number two. Number one was not good. I figure the hams are turning out right with the pink salt. I would try doing bacon with pink salt. Well it will be 4-5 days before i know.
If this works it going to put another dent in my sausage meat.
2 Replies
Jun 11, 2011 4:27 am
sounds very good!
Jun 11, 2011 5:24 am
We tasted every batch before we stuffed them. This batch so far tasted better than any i done from wild hogs so far. All i changed was the type of fat used beef instead of hog. We only did 25 lbs.
