I use pork loin instead of shoulder. It is more of a white meat than lshouldet and it helps offset the darkness of duck meat. I also use a medium plate grinder on the pork instead of a fine plate. Lastly I add 10% pork fat.

I use pork loin instead of shoulder. It is more of a white meat than lshouldet and it helps offset the darkness of duck meat. I also use a medium plate grinder on the pork instead of a fine plate. Lastly I add 10% pork fat.

I use pork loin instead of shoulder. It is more of a white meat than lshouldet and it helps offset the darkness of duck meat. I also use a medium plate grinder on the pork instead of a fine plate. Lastly I add 10% pork fat.

Has anyone tried freezing cured/stuffed summer sausage and then thawing it and smoking it at a later date?