Making Sausage
Made two different batches of breakfast sausage today. Made 5 lbs. of Maple Breakfast sausage using a "Leggs" seasoning kit and 18 lbs. of breakfast sausage using "Easton's Breakfast seasoning kit." Also ground another 30 lbs or so of pork butts and will make Kielbasa and Texas Hot Links later this week. I will take some pictures of the links when they come out of the smoker later this week and post them. Also smoked two pork butts for pulled pork and a ham for Easter dinner.
Dan
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Permalink Reply by Dan Shuflin on -
Insta cure is a curing salt you need to use if you plan on smoking your sausage. Keeps botulism from growing. You don't need to use it if you are making fresh sausage that you intend to freeze.
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