Dingas
- Thread starter fergy
- Start date
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Looks good.... What's the combination of meats and spices... are they smoked and cooked ?? Or dried like jerky....
Hi Dave
Pork[emoji]128022[/emoji] 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
Pork[emoji]128022[/emoji] 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
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