BGKYSmoker
Nepas OTBS #242
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Recipe is from Charcuterie book pg 146. After fermentation i will be doing a mild cold smoker before temp/humidity hang.
NOTE
This recipe uses cure #2. Please do not attempt this in the dry cure form unless you are familiar with the dry cure process.
Someone on another forum heard that i'm getting out of the smoking/sausage making. Nope, Just need to re group on my ways.
My hog casing being soaked.
BBL
NOTE
This recipe uses cure #2. Please do not attempt this in the dry cure form unless you are familiar with the dry cure process.
Someone on another forum heard that i'm getting out of the smoking/sausage making. Nope, Just need to re group on my ways.
My hog casing being soaked.
BBL