Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on January 11, 2013, 02:35:12 PM

Title: WOOO HOOO
Post by: nepas on January 11, 2013, 02:35:12 PM

Time to get back to dry cure.

(http://i868.photobucket.com/albums/ab242/nepas1/2013%20sausage/ingreds.jpg)