ped wrote:Whilst on the subject of drying, is there a way of stopping the drying process in it's tracks so that the sausage stays optimally moist or is it inevitable that it will continue to dry?
BriCan wrote:
The best way I know is to vacuum pack and put/keep in the refrigerator. So long as fridge is on the colder side and not on the warmer side shelf life could be upwards of five years Well at least thats what I have found and I'm still here What I have found is that product mellows out (salt wise) and flavor increases
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