Christmas sausage

Would you share your receipt?

Thanks
Amy

Actually I cheated on this one and used a mix of hot beef stick and country beef stick seasonings from Pittsburg Spice co. 75/25 venison to pork butt. Sometimes I make it hot with 1 heaping TBS Jalapeno peppers done in food processor per pound of meat. Done in the smoker for about 8 hrs to 155 degrees internal.

quote:

Originally posted by AmyHall:
Would you share your receipt?

Thanks
Amy

d.merrell -- How does one go about geting on your Christmas list?

Stuff looks fantastic!

http://www.himtnjerky.com/
http://www.suttonsbayspices.com/
the hi mtn summer is good and suttons has a few to choose from. 1st time follow insts. then alter to your liking.

Is that ss hardware cloth or a flexable screen, I recognize that book

It is all stainless. I have 1/4 and 1/2 inch. Have a friend that had a contact that works at a Cargill plant in maint dept and got me the equivilant of about a 4 x 8 foot sheet for about 4 pounds of jerky. Not sure who got the best deal....