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Dry sausage all done.


NYBowhunter
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11 hours ago, farmhunter said:

Thats one I've not done yet.  Looks like you've made it before.  Did you use pork shoulder for the fat, or is it suet? Beef or pork?

shrunk down quire a bit, is it nest with cheese and crackers or do you put it in recipes?  Nice job

 

 

 

 

 

 

 

I mix venisom 50/50 with fatty ground pork that i get from a local asian market, much fattier then your typical ground pork. We eat it as an appetizer,  something to pick on for snack,  or eaten with cheese and a good brooklyn brick oven italian bread. 

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