- Joined Nov 7, 2012
Thanks to all of the info on this forum I've finally made a summer sausage that I'm pretty proud of. My past attempts were all ok, but none of them left you needing more. I've learned and modified some things and finally this one is really good. I have a few things that I learned on this one too, so hopefully they just keep getting better from here. 50/50 pork/venison. Thanks gents.