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Posted By: Shake
Date: Wednesday, March 28, 2001 at 4:15 p.m.
The last few times I have made summer sausage, the sausages experienced shrinkage. I use Legg's summer sausage seasoning, do 25 lbs per batch, and used 2.5"x20" casings. I followed directions on the package. The first few times I made summer sausage, I mixed the spices and additives myself. I wonder if Legg's needs more soy protein in it to aleviate shrinkage. Also, I forgot to poke holes in the casings with a corn-cob holder these last couple times and ended up with fat channeling in the areas lost to shrinkage.
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