QBD2
Old Mossy Horns
Who dabbles?
I’ve got some whole muscle stuff in the works, and I’ve got several pounds of dried sausages about ready.
First one out was a fancy salami and it’s yummy. 70/30 venison/pork fat. It could honestly use a another 5-10% fat imo.I’m using the umai bags for now, but a curing cabinet is in the works.
I’ve got some whole muscle stuff in the works, and I’ve got several pounds of dried sausages about ready.
First one out was a fancy salami and it’s yummy. 70/30 venison/pork fat. It could honestly use a another 5-10% fat imo.I’m using the umai bags for now, but a curing cabinet is in the works.