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I’m fairly new to this but would like some advise. I’m planning on making some fresh sausage links and would like to cook it right away (probably boil it to almost done temp) then vacuum pack and freeze. Anything I need to be aware of. Thanks
JPMN Thank you everyone. Just the kind of advice I was lookin for.
Has anyone tried the Reuben sausage seasoning in making beef jerkey? Thanks
