I have stuffed my first sausage. This is a 50/50 blend of Deer and Pork, mixed up with the Hi-Mountain Salami Season. I cured it overnight and then stuffed them. I will be smoking them according to Hi-Mountain directions to an internal temp of 156.
Any suggestions or thoughts would be great. I'm new to Sausage but love the idea of making them.
Any suggestions or thoughts would be great. I'm new to Sausage but love the idea of making them.