But stuffing 10 lbs of pork into casings isn’t nearly as easy is your body would lead you to believe. These are (or will become) fermented and dry cured farmhouse style sausages. They’re heavy on the pepper and light on garlic. Between the corn sugar (dextrose) and the bacterial inoculation, they’ll take on pleasant sourness from the lactic acid. I’ll be enjoying these in about 30 to 45 days. The pork is a local product from Toohill Seed and Beef.