- Joined Dec 16, 2016
I'm not real sure what I plan to do yet. I think what I want to do is a coarse grind with a bacteria (TSX-P) and let it ferment for a day and then cook at 152 degrees. I guess I am trying to replicate old world summer sausage. I've done some dry cured with UMIA bagels and was looking for a texter and color in between. I like the pictures chop saw posted earlier.