Just a bit about me; I've been making sausage for fun at home and smoking some meat here and there. I now do sausage (dinner links) professionally at the meat department I run. The best part is making a 300 lb batch at work in about the same time it takes to make 10 lbs at home. I'm pretty much a beginner at smoking and cured sausages, and even though I do "professional" sausage at work (hey I'm getting paid), I consider myself a student of anyone who has a new or different idea.
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7/14/09 at 6:15pm