Ok guys - taking a long weekend off from duck hunting and gonna make a deer SS batch with fermento. It’s the steve rinella MeatEater recipe I used before.
I’m packing these in brat size natural casings (that I rinsed for weeks and are silky smooth)
Question is after I mix and double grind and add fermento, should I stuff and hang in fridge for 2 days to ferment? OR should I ferment in pan 2 days and then stuff and smoke?
Thanks in advance. I’m looking forward to this - will be the first smoke since you guys helped me with so much! Have foot pedal for grinder, have a smoke tube and the PID is ready to go. Did I mention the silky smooth casings……
Timber
I’m packing these in brat size natural casings (that I rinsed for weeks and are silky smooth)
Question is after I mix and double grind and add fermento, should I stuff and hang in fridge for 2 days to ferment? OR should I ferment in pan 2 days and then stuff and smoke?
Thanks in advance. I’m looking forward to this - will be the first smoke since you guys helped me with so much! Have foot pedal for grinder, have a smoke tube and the PID is ready to go. Did I mention the silky smooth casings……
Timber
