HI, I live in Dallas- Fort Worth area. I'm a hunter and I use the venison to make air dry sausages, air dry jerky and pastrami. I have been making sausages the way I've seen it from my parents, but found out there are better, faster and safer ways. Decided to join this forum to learn more about sausage curing techniques and to share my experience with y'all
Hi y'all
- Thread starter Z-Menace
- Start date
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wallyLOZ
Well-Known Member
Welcome to HBT, from Missouri!
Welcome. Be careful we'll turn you into a homebrewer.
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