I'm in North Dallas, but I can drive to Plano with beer on ice.
We're gonna keep big-tex drunk.
Keep em coming
, back in Europe they say when you mix meet, more you put heart and sweat better it will taste. Plus I appreciate my own work and know what I have in my sousages.
I like to cure my meat but limit chemicals to minimum.
As I said your place I will bring grinder, mixer and stuffer.
You also need to purchase casing, beer and you will do work as well. I will also bring cure as it will take 4 oz. for 100lb of meat and you can not buy it in local stores. Smoker stays home.