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Jimmy Dean - Page 2

post #21 of 23
I finally got a chance to make some of the sage, had a bit of left over pork from the last pepperoni grinding!!!!! one thing I noticed it that it was a tad overpowering......when I compared the ingredients to what is on the JD package I determined I needed to add about 1/8 tsp corn surgar per pound as well to mellow down a bit.....worked like a charm......
post #22 of 23
Thanks for the post, been looking for a recipe like this. Thanks
post #23 of 23
I might add some citric adic to that it seems to liven things up
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