next batch is on its way.....
In a long time I didn't make filetto baciato ( pork tenderloin wrapped in sausage mix and dry smoke cured... I'll post pics as it goes... it will take about 2 month from start to finish..
Right now all meat in standard vacuum pack bags for about 5 - 6 days...
DESALINATION..
In a long time I didn't make filetto baciato ( pork tenderloin wrapped in sausage mix and dry smoke cured... I'll post pics as it goes... it will take about 2 month from start to finish..
Right now all meat in standard vacuum pack bags for about 5 - 6 days...
DESALINATION..
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