I picked up some sausage making supplies from my "local" butchershop (100 miles away), and as an afterthought added this bag of dried jalopeno peppers to use in a future venison brat and/or venison polish sausage session. I forgot to ask his recommendation for a starting ratio of peppers to meat. Any suggestions from you experienced sausagemakers?
post #1 of 9
11/4/09 at 2:47pm