Is it really Monday again?
I want to make about 20-30 pounds of summer sausage this weekend. In the past I have just used my regular saugage recipe but have added whole black bepper and curing salt to it before it is ground. It just dosent stay together well after it has been frozen. so I was wondering if you sausage makers out there would share your recipes with me. Thanks in advance. You can also PM me.