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post #1 of 4
Thread Starter 
Made ding snagga's two weeks ago
Rubbed them down yesterday
So here are some pics
Aaaand the pic thing is not showing so will start the thread and ad pics later
post #2 of 4
Thread Starter 
post #3 of 4

Looks good....  What's the combination of meats and spices...   are they smoked and cooked ??   Or dried like jerky....

post #4 of 4
Thread Starter 
Hi Dave
Pork🐖 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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