BGKYSmoker
Nepas OTBS #242
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Salami cheese classico being taken from UMAi bags and put into EQ.
Looks good, smells great. I didnt cut the ends as i normally do so not to pull any liquid out from the ends.
EQ is liquid equalization throughout the meat. EQ for 6-10 weeks
Looks good, smells great. I didnt cut the ends as i normally do so not to pull any liquid out from the ends.
EQ is liquid equalization throughout the meat. EQ for 6-10 weeks
