Welcome to Scott’s Garage
I love a good Italian dry sausage and I love to make it from scratch.
2 lb. pork shoulder
1/4 teaspoon garlic powder
1/2 teaspoon fennel seed
1/2 teaspoon coarse pepper
1/4 teaspoon chile powder
I put the sausage in my garage fridge and adjusted the temp. of the fridge to about 50F And put a big bowl of water to keep the humidity up to about 70%-75% The fridge is doing the job.
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