Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: DoubleJ on January 19, 2013, 10:47:52 AM
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Thanks to all of you who said to take make 20% less meat in the sausage so the spices really pop. Just made a test batch of summer sausage. Kit called for 5lbs of meat and I used 4lbs with 20% of that being pork and 80% deer.
BEST STUFF EVAR!!!!!!!!
Again, a big thank you.
