ORIGINAL: Mastevt
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)