Well i have been wanting to make dry cured sausage for awhile now so i did my research on-line and i decide it was time to give it a shot and here is what i got. and damn is it good!!!!!!!!
Here it is fermenting
after fermentation
after curing for 2 weeks at 55 degrees and 75-80% humidity
and the finished product!!!
man its good!!!!!
Here it is fermenting
after fermentation
after curing for 2 weeks at 55 degrees and 75-80% humidity
and the finished product!!!
man its good!!!!!