craigrice I like this game. Does it have to be sausage only? If so then I made Smoked Cajun Sausage out of Goose with High Temp Hot Pepper Cheese, sodium erythorbate as a cure accelerator and Sure Gel as a binder. I stuffed them into 32 mm and smoked them in our big commercial smoker.
If we mean everything then I also made some Tender Jerky out of Walton’s Bold (see how here https://meatgistics.waltonsinc.com/topic/598/how-to-make-tender-jerky-at-home) again! I made this batch to bring up to everyone I am going pheasant hunting with next week at the Oak Tree Lodge in South Dakota…I am super excited if you can’t tell by how many times I have mentioned it recently!
Then, I have also made dehydrated bacon with Salt & Vinegar wings shake or Cinnamon Toast Shake 3 times this week. And I ate nearly all of that! And because I have been watching carbs all week, other than the pizza I had to eat for a video (poor poor pitiful me as Warren Zevon would say!) so I think I have still actually lost weight this week! Sorry for that tangent!