Thread: home made summer sausage, (Deer)

also, I remember my grampa telling how they did sausage back when. they would spread the ground meat out on a table nice and even, about three inches thick, then white with salt and then black with pepper. a good cold smoke and let it hang for about 6 weeks. to this day, we are still pretty close to that recipe....

have not heard from bwillaub lately but I was fishin with him bout 3 1/2 years ago he had the best I have ever eaten never made any but eaten a lot of it just sayin????

Beagle man, be sure to add a little TLC to make it just right!! And if you're out ol buddy, I will loan you some!!!

I'm out