So the butcher finally called and had some pork fatback ready. I picked up 10 lbs and after trimming the hide off the chunks ended up 7.5 lbs so I’m set for 3 more 10 lb experiments of sausage or keibasa.
I also bought a pack of casings 32-35 size and believe it’s a Hank and will do about 80 lbs of sausage. The bag is sealed. After I use what I need what’s the best way to store? Freeze?
Thanks again, been reading a bunch you all make some good looking stuff!
Timber
I also bought a pack of casings 32-35 size and believe it’s a Hank and will do about 80 lbs of sausage. The bag is sealed. After I use what I need what’s the best way to store? Freeze?
Thanks again, been reading a bunch you all make some good looking stuff!
Timber