WineMaster
Babbling Farker
- Joined
- Jan 16, 2007
- Location
- Southern MN
When I ordered the last hog, I had the butcher leave a couple of pieces whole and fresh. One is a 16 pound ham and the other is a 14 pound hunk of shoulder. Im thinking of grindin one up into 1 & 3 pound tubes for fatties for the summer smokes. Which would be best to grind and what would be a good spice to use. Im thinking the Maple spice form P.S. Seasoning
120-B Maple Flavor Pork Sausage
SKU: 20289
Sweet and delicious with maple flavor right in your sausage. Enough seasonings for a 25 lb batch.
What should I do
120-B Maple Flavor Pork Sausage
SKU: 20289
Sweet and delicious with maple flavor right in your sausage. Enough seasonings for a 25 lb batch.
What should I do