For fresh breakfast sausage from venison I’ve used Holly, #110 and Maple, and all are excellent. I add pork fat to get 25-30% fat. For snack sticks the buddies who seem to consume most of my snack sticks really love Willie’s. High temp pepper jack cheese and Willie’s makes a killer snack stick.
leanne kaukola last edited by
New to sausage making! Any gluten sources i should be aware of?
leanne kaukola How sensitive are you to gluten? The seasonings can’t be truly considered gluten-free as they are processed in a facility that also works with gluten. You can check the ingredients on any seasoning by scrolling down the page and clicking on the additional info tab, the ingredients will be listed there.
leanne kaukola There won’t be any gluten in either Collagen or Natural Hog or Sheep casings and I believe that Fibrous casings are gluten free as well. If you add hi-temp cheese that does not have gluten.
FYI this is a good reference for gluten free foods https://health.arizona.edu/sites/default/files/gluten_free_food_labels.pdf