Really like what you did here. Have a few questions, if I may. I have 28+mm sheep casings. Will they be a good size for this? I don't have any fermento, but, I have ECA and can always get buttermilk. What would be a good substitute and recommended amounts? Thanks so much for sharing this!
Forgot to add that I'll be using venison and beef fat. 80/20 the best ratio?
Forgot to add that I'll be using venison and beef fat. 80/20 the best ratio?
Last edited: