Join veteran sausage maker Kurt Heid as he teaches you that there's much more to making sausage right than simply adding seasonings to meat.
You will learn in great detail how to achieve the perfect texture for all sausages, and how to avoid mushy, crumbly or mealy textures in your product. We will cover techniques to achieve that desirable 'tang' which magnifies the flavor of many smoked sausages, especially summer sausage.
Kurt also shows you how easy it is to make smoked venison rounds, poultry and many other smoked meats taste better than buying it from your local butcher.