Have you ever cold smoked cheese and added any for flavor in the past to your sausage?
I have a few times.
Nepas, WONDERFUL work. Really appreciate all the Q-view. Really a work of art.
...and Tasty looking!
140 no smoke dries the outside of the casing. Casings will bleed moisture from the meat, smoke adhears better to dry casings.
Thank you sir.!
Got the Cotto sliced for the party on Sat.
You and the others here never cease to amaze me! Great looking Cotto....