Stopped at a local butcher / smokehouse yesterday to pick up some hog casings for chicken sausage this weekend and got talking to the owner about curing. Told him I was thinking of trying a whole muscle or a salami for my first try but needed a larger casing. He gave me two beef bungs for $6.00. Now the question is what to try for my first attempt. Any suggestions?
Also, with the chicken sausage...do you guys really add the fat and skin to the grind? It seems kind of nasty but I know you need some fat in the mix.
Also, with the chicken sausage...do you guys really add the fat and skin to the grind? It seems kind of nasty but I know you need some fat in the mix.