- May 19, 2020
- 4
- 0
I’ve been researching and looking at the threads here. But I am left with two questions.
1) do you just add cheese and other things like peppers to the mix while grinding?
2) when do I need to use cure? These will be all pork brats as I just had two 300lbs pigs butchers. I ended up with 35lbs of sausage. My plane is to smoke some, grill some, and maybe slow cook/crock pot some.
1) do you just add cheese and other things like peppers to the mix while grinding?
2) when do I need to use cure? These will be all pork brats as I just had two 300lbs pigs butchers. I ended up with 35lbs of sausage. My plane is to smoke some, grill some, and maybe slow cook/crock pot some.