Thanks,sardines thursday.I have to get a few jars. Still waiting on amazing easy smoker & jerky bars for
masterbuilt.Then will cold smoke some bottarga over apple wood pellets,just to see what turns out. Then I will rule this thread off & start next adventure.The barter economy lives
I will trade some sardines/bottarga for dinner at a couple of local restaurants,some stuff at butchers. I give the rest to friends. My mate Frank has a restaurant called Osvaldo Polleti,website same name Norton Street Leichhhardt .His family make traditional salami still but have to buy pig meat cant kill their own pig. Ive helped make it with other families years ago but that started with a big old sow & a .22 rifle. Now that was a couple of days to remember & a story retold many times over the years. To many wines & sow takes on proportions of a volkswagon
Im going to try to get an invite & post pics its the season now what we think is winter but what my canadian wife just laughs at.