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Old 12-22-2016, 02:40 PM   #14
Six Point
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Join Date: Aug 2012
Location: Fort Worth

30% pork fat

there are many recipes online or in books. What type of sausage are you making?

I like to do some spicy Italian and sage breakfast sausage because neither require stuffing, and I also make a few types of link sausages both fresh and smoked.
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