yotmon wrote:Will you be making French style sausages or British types ?
yotmon wrote:If you're a novice to curing then I suggest that you start with pieces about 2 -3 kilos as these will cure a lot quicker than a full gammon.
Magaly wrote:Ok, I think I might buy one or two packets of seasoning but I'll also make my own. And I'll def use the recipe for rusk, thanks! That will save quite a bit of money!
I also found a saucisson recipe! Where can I buy the bactoferm you spray on the outside to encourage good molds though? And would I need any other cultures to put in there? It's not in the recipe, only the one to spray on the outside....
...unfortunately I can't find the post of Brican for breaking up the leg... Can I just ask the butcher to debone the leg and cut it into 1 kilo pieces?
...And hopefully soon a lot of pictures of sausages, bacon, ham, black pudding, ect ect
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