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  1. southernfire97

    Test

    Test
  2. southernfire97

    First batch of sausage

    Well I have finally got around to making my first batch of sausage. I did 25 lb. (15 Lbs of deer, 10 lbs of pork butt). I ground first through corse plate, seasoned then ran through 4.5mm plate. I used Rebel butcher smoked sausage seasoning with 4.5 cups of water and cure. Then I split the mix...
  3. southernfire97

    Which seasoning for Jalepeno and cheese sausage?

    I was wondering if y'all use the same seasoning blend on your Jal. & cheese smoked sausage as your regular smoked sausage, or if you use a completely different blend? I am fixing to order several different blends to try and was just curious as to what you sausage pros use. Thanks in advance
  4. southernfire97

    New guy from South MS

    Hi from South Mississippi. I'm a Firefighter/Paramedic from the coast of MS and have always loved cooking and smoking meats. I've just gotten into processing my own meats and making sausage. I'm looking forward to reading the threads and I'm sure I will be asking some advice from you sausage...
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