Awesome job on that sausage but I really wanna see the cured stuff. I have plans to build a chamber soon/sometime soon.
You also need to try my fresh sausage recipe, everyone loves it and since I started measuring by the gram it's consistent. PM me if you want it and I'll send you the excel calculator I made, you only have to add the meat and fat weight and it calculates how much of each ingredient to add.
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Rob
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