mrobisr what are the thin sausages hanging to right in your pic?
I’m prepping for making semi dry pepperoni…
Help me please…I’m new to all this, and need a seasoning mixture for some warm, not overly hot Anduie Sausage. Made one batch and was sooo hot. I believe I have meat mixture right just not the spices. please help. Thank you for the help ahead of time…Eric.
EricP Are you using a specific scratch-made recipe or a spice blend from Walton’s? In either case you should be able to tone down the spice without too much trouble. You might try adding a bit more meat to the same amount of seasoning you used on the previous batch. For example: If making a 10 lb batch try adding an additional pound or two of meat to reduce the heat by 10-20%.