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Curing salt question - Page 2

post #21 of 22
Originally Posted by apprentice View Post

Well guys I have learned a lot here. I have made probably somewhere around 4000 lbs of sausage over the last 10 year. Not all mine of course. Me and hunting buddies pool out deer meat togethor every year for making it. I am 38 years old so I missed out on the the good days where everyone butchered and produced their own product as my dad did. He is no longer with us so I am just trying to keep on a dying tradition of sausage making and butchering to pass on to my son. So I really appreciate everyone else's knowledge being posted. Thanks again guys.

Well you're way ahead of me!!


I didn't even own a smoker until I was 60.




post #22 of 22
Thread Starter 
It's never too late Bear
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