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Feeding the 5000
Posted By: Alan Ackroyd
Date: Thursday, May 27, 2004 at 9:22 a.m.
Hi there, I wanted to make some dry cured sausages (pepperoni type) after successfully experimenting with bacon (thanks to Morton salts), so I bought the much vaunted book "great sausage recipes and meat curing"...... first go out and shoot your Elk, failing that buy 2 boars from your friendly neighbour, after stuffing hang out to dry at 35.7 deg C with 62.5% humidity for 2 weeks, 3 days, 4 hours. Do you get my drift. All I want to do is make a couple of feet of sausage, at home, during a typical English summer and not to make enough to feed the 5000. Any ideas.Regards Alan.
PS Please excuse the slight exaggerations.
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