Rock Knocker
Active member
First time I have ever tried this, me and a buddy made 65lbs total. We used 1/3 pork shoulder, not quite pork butt, more like an untrimmed pork butt with some back fat still attached.
Air cured the old school way. It's been hanging for just over two months and I have tried some already. I like it much more than using ground venison for brats, hamburger of sausage.
Air cured the old school way. It's been hanging for just over two months and I have tried some already. I like it much more than using ground venison for brats, hamburger of sausage.