pork sasuage ; from the sow my wife took with B/P this past week.
I make a lot every year.this year so far 180 lbs.I only make pork; I have tried venison and just can't get it the way I like.I tried the way several people told of there reciept and just don't like it.(Way to dry; even with pork and pork fat in it).
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I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
Treeclimber , I realize it was from the sow, I meant what kind as in , Breakfast, Italian, Kielbasy?
sorry jersey ; didn't relize what you ment. it is a country smoked sasuage.sorta like breskfast.
it is a recipet of like they made 40 to 50 years ago.all the old folks that get it says , it takes them back to the old days. [8D]
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I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
treeclimber, I do alot of my own processing, don't suppose you could share the reciet with me? I would love to try it!
old family recipt and secert .just kidding.
I use the A.C.Leggs pork sasuage seasoning.I add a little stuff of my own.
1 tsp. of hotshot per 25 lbs. ; 1 cup brown sugar per 25 lbs. and of course when you smoke you have to add curning salt to keep the bad bugs out (sal manella)
__________________
I am not a hunter ; I am a whitetail population reduction specialest
remember keep your back to the sun, your knife sharp, and your powder dry.
WOW !!!! That looks awesome. I'm going to MO Thursday and may be coming back by the pan handle. Gone deer hunting .A piece of smoked sausage sure does sound good.
Chuck7
smelling good around my place!!
[8D] 
