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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by pentail, Feb 24, 2020.
Thanks for sharing
My Grandparents stuffed sausage in those cloth bags and rubbed the outside down with sugar cure just like hams. They hung in the meat house for 1 month then into the freezer. They would get too strong if left to hang too long. No smoke was ever used. Man it was good sausage.
Thanks for posting this and great photos of the process.
The old Italian man that my son rented from in Vicenza italy made Salami.
It was very good but since he spoke almost no English, I couldn't ask much about the process.
Hell it all looks good,
but jeez oh pete look at the size of that meat grinder.
These are the types of food posts I miss.
I like these type pics, it’s great watching kids grow up ,in that type atmosphere ,you should be really proud of those kids
Looks Good Mike!! As always. Last time I saw the youngen was at the Polecat rodeo. Been a few years. My son still talks about that cold rainy day.
I miss Carter