Quote Originally Posted by JustinMazell View Post
Nice! Would love the receipe. Do you use any cure salt? Been wanting to try summer sausage since I have bacon down.
My mix is 50% beef and 50% pork. And 1 bag to ever 5 pounds of meat. Bag says to every 10 pounds but I like cheese and my friends love it. The cure comes with the packet of seasoning. I got the seasoning and high temp cheese from LEM website. I use 1.5"x12" casings

https://www.lemproducts.com/product/...sage-seasoning

https://www.lemproducts.com/product/...sage-seasoning



Sent from my Samsung S9+ using Tapatalk