tompayne 1st time using this blend. I used 60/40 venison/ porkbutts. It was good before freezing. I have used Hi mountain seasonings and had similar results. Obviously there is some difference between fresh and after being frozen, but mine is bad. ( not freezer damaged either) I was told by a local to use encapsulated acid in my sausage, but don’t see any reason that would help. Will try next yr.! Thanks for responding.
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