I have twenty pounds of sausage from a hog we had butchered. My family isn't much on eating sausage now that I have learned to make bacon. I just mixed up a batch of bottom round and ground beef to marinade over night and I was thinking of trying to throw a pound of sausage in the dehydrator too since I have plenty of room. What do you think, add some cure #1 and dehydrate?
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5/10/13 at 6:40pm