Some Dry Cure

Discussion in 'Sausage' started by nepas, Oct 16, 2014.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got a couple dry cure i wanna do. Undecided yet on what. Going in the freezer until i can scrape off some of the rust build up on meself....lol

    4lb 9oz fresh ground pork.


    1lb 5oz cubed fat.

     
  2. jimalbert

    jimalbert Meat Mopper

    No worries....Im sure you'll figure out what you want to do with it.  Pepperoni, Salami, summer sausage oh my!  Im just looking forward to the Q-View and processes....  Good to see you posting again man.. the next time you get up this way make sure you message me and we will indulge ourselves in some smoke and alcoholic beverages.  By the way, my wife said I should mention that your grandson Marcus is a pleasure to have in the classroom!  She is his teacher at school.

    Jim
     

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