i have made link sausage a few times from pork butts but deer seasone is here and i want to make deer smoked sausage this year but i want to do it right i question is
1 do i need to add dry milk to it
2 what does it do for the sausge
3 how much per pound do i add
4 do i need to more water with dry milk or do i use the same amount per pound i all ways use
5 do i need to add to all my sausage when i make it
hope im not
with this thread
thank you for any help
1 do i need to add dry milk to it
2 what does it do for the sausge
3 how much per pound do i add
4 do i need to more water with dry milk or do i use the same amount per pound i all ways use
5 do i need to add to all my sausage when i make it
hope im not
thank you for any help