Just finished up the andioue, pepperoni, chorizo and Zanzibar sausages.
MJ at work
D takes a turn
Pepperoni
The curing and preserve room.
Aoundie in the smokehouse
Chorizo
Holly peperonie Batman. That looks fantastic. Lets see,,,,,,,,,, you said it takes 3 weeks to cure,,,,,,,,,,,,, you started this last week,,,,,,,,,,, COOL, it should be ready by my Birthday. Thanks Wittdog!!!!!!!!!
Looks like their drying nicely 8)
Are you going to harvest them at different stages of dryness? I've heard that if your going to cook with it, like on pizza, it should be less dry than for just snackin' on.