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Old 12-09-2013, 06:49 AM   #4
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Join Date: 09-17-12
Location: Villisca Iowa

Thanks guys I appreciate the tips. I have never made it before. I got one question though. I see lots that are just saying form into logs. They don't even mention stuffing into a casing. Does it matter? Will this affect the flavor? I just cannot ever recall eating someone elses summer sausage that was just a big ball of "meatloaf" so to speak lol. Seems as if they always had a casing you peeled away.

One other thing what if I just wanted to use straight venison without mixing beef or pork?
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