post #21 of 21



I just joined your forum and I make a lot of sausage myself, being many with venison,. I do like the honey ham sticks that I get from Peroutka's in Antigo but is it good to use strictly pork or since I have about 3 Christmas hams in the freezer would that work with your recipe also when I use collagen casings they seem to peel off real easy and no adhersion to he meat.