Is there anyway to do something similar without the corn meal and alcohol?
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Easy No Casing Dry Sausage/Saucisson
- Thread starter BGKYSmoker
- Start date
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Im sure it can be done. Maybe in a Umai bag.
Just making to get back into dry cure. Might take to TX next week.By now there's a clear difference in size. These must smell great, BGKY. Beautiful too. (If this is a Thanksgiving dinner contribution, it'll be hard to beat.)
It's time.
Took all the corn meal off with vinegar and let dry on a cooling rack.
Oh yeah.
Old school salami. Taste is really good with the long black pepper and herbs, the Cognac really bring the flavor out. I'm going to vac and EQ for few weeks.
Going to do a 4 week EQ.
Took all the corn meal off with vinegar and let dry on a cooling rack.
Oh yeah.
Old school salami. Taste is really good with the long black pepper and herbs, the Cognac really bring the flavor out. I'm going to vac and EQ for few weeks.
Going to do a 4 week EQ.
My goodness .
Yes, it's lovely--look at that deep red interior. Great job and worth the wait.
I often hear people complain, 'I just don't have time for stuff like that'. Excuse me, but just how much of your precious time do the really good things take?
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