- Joined
- Dec 7, 2016
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I tried a different seasoning blend in this batch and think I like it a lot. This batch I removed a lot of the fat from the pork butts and the sausage is a lot leaner but still has plenty of fat. I fried up the ground meat that was left in the grinder and stuffer and boy, it is pepperoni. I have it hung to dry now so the flavor should get better and better as it dries.