I make a few slices when I do sausage. I use Michael Ruhlman's recipe. It turns out great and freezes real well, especially in vacuum bags. I just use the "left-over" pork butt after weighing the sausage meat. I keep a batch of Ruhlman's tasso cure made up all the time.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker