- Nov 6, 2007
- 1
- 10
I am a new member and this is my first forum. Be patient with me! As a hobby sausage maker/smoker my interests lie in the old fashioned turn of the century recipes, plus old European recipes. The problem I am encountering is the need of the breakfast side pork formulation. I would rather mix my own spices to my family's liking than buy prepared run of the mill packaged spices. Can anybody out there help? I am in South Dakota where is an abundance of wild game.
Thanks, franco1468
Thanks, franco1468