Search results for query: *

I appreciate the response. We're pretty new to this as you may have guessed. I've made a few batches of beef pepperoni, but this was just the second batch of sausage. It was an 80/20 chicken sausage. I don't have any photos of the links, they're vacuumed sealed now so I doubt a picture would do...

Hello, my first post here. I have a question on freezing a sausage mix. We made a few pounds of link sausage yesterday and we kept out about a pound of the mix (unstuffed) to cook up later this week for tacos. We used a correct amount of Prague #1 cure in the full mix. Apparently my wife put...