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July 18, 2010 at 11:37 am #2778336
chewingthefat
chewingthefat
Member

Mt. Airy Meat Locker in Mt. Airy, Maryland, has agreed to make a sausage for me to smoke, as long as I provide the seasonings and recipe. I’m thinking 50 lbs. to start, a garlic,  jalapeno Beef/pork combo, I don’t know sausage, what seasonings would you add, quantity for 50 lbs. would be a help! Any other suggestions? All beef? Beef/Pork, what % of each? Thanks!