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Wow! Sounds great! Never have done snausages/salami without casings before!
Gots to have the mustard seed in it!!!!!! That's basic snausage 101!!!!! (Image removed from quote.)
Well then...add toothpicks to the recipe. No...wait...not IN the recipe!!!
Depends on yer teeth, I guess.....
Pretty impressive esox.. Iceassin looks pretty simple may try it if i could just get a deer.
The vennie logs/salami are great. I just fell into a different deal a long time ago. We process twice a year and had as much as 350# swinging in the smoker at one time.@Reb: I've already been there when Reinhard share the site when he first got here. Lotsa good stuff there. Our base recipe comes from an old school butcher in the Ashippun WI area and is cold smoked. Don't find that often these days for sausage. We mix venison and pork 60/40 for our recipe.
Sox: Send ME that log, I've got a real nice one I can send to Mike. *Grunt*