Discussion in 'Curing' started by fergy, Aug 20, 2017.

  1. fergy

    fergy Newbie

    Made ding snagga's two weeks ago
    Rubbed them down yesterday
    So here are some pics
    Aaaand the pic thing is not showing so will start the thread and ad pics later
  2. fergy

    fergy Newbie

  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks good....  What's the combination of meats and spices...   are they smoked and cooked ??   Or dried like jerky....
  4. fergy

    fergy Newbie

    Hi Dave
    Pork🐖 and pork fat 75/25
    Salt fennel paprika chilli
    Not dried like jerky although some people seem to hang them for way too long
    These have been hanging for two weeks and will properly vac pac next weekend
    Also made some fresh Italian sausages at the same time
    And had the butcher cure and smoke the bellies and have some thick cut Jarrah smoked bacon

Share This Page