I'm through the basics of Rytek's book, have the new plates for my grinder and got a stuffer for Christmas. I think I have a good idea of spices, however any suggestions will be gratefully accepted!
Now for my main question for the old hands at this....natural or synthetic casing? I'm still not sure the best way to go. My first attempt will be a regular size (2.5" or 3") summer sausage. Just can't get a good one here in southern Arizona!
Thoughts and recommendations? Thanks.