Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!

Finished up my curing chamber about a month ago and got right into making some soppersatta!

Jonathon done. I am new to these boards and trying to figure it out. Seems like a great place to post and chat!

Love making these at the end of the season!