Thanks! I’ve been keeping notes. I’ve been making my own sausage for about a year now, and have been trying to perfect my own breakfast sausage. Getting real close to what I want, but not quit there yet. I have to give credit to the notes I take. And of course to this forum. I’ve actually learned a lot on here, so thank again!
Best posts made by hawktalon99
RE: Dry rub bacon cure no booster question