Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!


Postby Beans » Fri Feb 15, 2013 4:17 am

Just tasted my Sopresatta after 19 days of dry curing and it is DELICIOUS! I have another batch hanging and hope it's as good.
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