Thanks Jonathon

Thanks Jonathon

Thanks, twilliams

I’ve been making my Grandfather’s Italian Sausage for years and he used a lot of fat, as he owned a small store in Detroit. I’ve tried to lower the fat amount, but it is a lot dryer. How much carrot fiber should I add to a #20 batch? Thanks, The Riz

How much Sure gel per 10 pounds of summer sausage?