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Cotto Tomorrow - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by BUGSYDOG View Post

Have you ever cold smoked cheese and added any for flavor in the past to your sausage?



I have a few times.

post #22 of 27

Nepas, WONDERFUL work.  Really appreciate all the Q-view.  Really a work of art.77.gif

post #23 of 27
Thread Starter 
Quote:
Originally Posted by Frosty View Post

Nepas, WONDERFUL work.  Really appreciate all the Q-view.  Really a work of art.77.gif



Thanks

post #24 of 27
Quote:
Originally Posted by Frosty View Post

Nepas, WONDERFUL work.  Really appreciate all the Q-view.  Really a work of art.77.gif

...and Tasty looking!

 

—Kevin
 

 

post #25 of 27
Quote:
Originally Posted by nepas View Post



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.!

 

 

post #26 of 27
Thread Starter 

Got the Cotto sliced for the party on Sat.

 

Cotto

 

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post #27 of 27

Nepas,

 

You and the others here never cease to amaze me!  Great looking Cotto....

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