Trapper John
Well-Known Member
I normally make my own sausage seasoning mix. I always considered that part of making "real" sausage. However, I will admit AC Legg has some very good pre-made mixes. For this batch I cheated and used their smoked jalapeno mix. Eight pounds of venison, two pounds of pork fat, 5.6 ounces of Leggs, Cure #1, and maybe a cup of ice water. Ground and stuffed into 1/2 pound mahogany casings. Tomorrow we'll smoke.