wittdog
Master Chef
I’m making a run to the Meat Depot and picking up the fixings for some dry cured pepperoni and some dry cured salami…I’m also going to make up a batch of Gyro meat. Hopefully this stuff will be done by Xmass.
and you are right I don't think your Mangina is the right stuff.Puff said:First off where the hell you been?? Second I've been doing quite a bit of reading on the dry cured process and I gotta' tell ya' I'm a little nervous about the whole deal. I'm not sure if I have the right equipment.
Lookin' forward to this thread. 8)
Puff said:Rag you wouldn't happen to have the # to Dave's parole officer would you?
john pen said:note to self... innocently drop by Witts house around Xmas...
The large casings are protien coated fiberous salami casings...I don't know what size they are..It didn't say on the thingNick Prochilo said:Dave, the large casings....what are they and what size?
He has the smoke house for it!Cliff H. said:You know Dave,
If you wanted to quit your regular job, you could have a bright future in selling old school sausage and smoked meats.
Seems to be kind of a dying art.