- Dec 28, 2013
- 3
- 10
Hello I am a newbie to this Posting and dry salami's. Not new to smoking. I am from st.louis mo. Love hunting, welding, building crazy things and meat. I have made tons of jerky and summer sausages so decided trying my hand at fermented meat. Has not gone so well and after a little interweb search i found this awesome place.
here is a pic at my first attempt wich is 28 days in to it and I thing I have case hardened them at least from my short read on here. Well that's me so I am off to try and learn more thanks