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I'm in the middle of making some Goetborg Summer Sausage for the first time. 10# mixed and in the refrigerator, but not yet stuffed and smoked. Recipe on my thread titled 'Goetborg Summer Sausage?' I'll be able to let you know how it tastes after tomorrow's smoking.
Just Google Len Poli. Lots of great user friendly recipes. Careful not to re post his recipes because they are under a copy write, we dont need his site shut down.
I like the AC Leggs Summer Sausage mix, have been using it for the last 3-4 years now, and have been very happy with the results. I have put high temp jalapeno cheese in which takes it to another level. They even make one with jalapeno in it. In the Morton salt guide there is another one using tender quick which I have not used yet, but will later this winter. If anyone has used one using tender quick, how did it come out? Keep on smoking.
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