Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Re: dry cured sausage
Posted By: Steve Gaskin In Response To: dry cured sausage (rudy)
Date: Saturday, December 31, 2005 at 12:34 a.m.
In Response To: dry cured sausage (rudy)
It's a pretty broad category - any idea of what type you want to make? I do have an Ebook that covers the subject, but also have an online friend in the USA that has a great site, you can check for recipes there.
A word to the wise - it is the riskiest category of sausage to make, so if you are new to it - read up and learn all you can before you set out.
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.