Another hello from France
Posted: Wed Jul 18, 2018 12:30 pmHi,
Been meaning to join for a while - now with some summer vacation time I gone done and done it.
I've been making jerky and biltong for a number of years now, am interested to try out charcuterie. (I have to convince someone first that it's a good idea to convert a fridge, so we'll see...) Amongst other things I also make fermented hot sauce, pickle vegetables, and make cheese when the conditions are right..
Looking forward to doing a little reading, plus a few answers to hopefully not-too-stupid questions, from the site.
Colin
Been meaning to join for a while - now with some summer vacation time I gone done and done it.
I've been making jerky and biltong for a number of years now, am interested to try out charcuterie. (I have to convince someone first that it's a good idea to convert a fridge, so we'll see...) Amongst other things I also make fermented hot sauce, pickle vegetables, and make cheese when the conditions are right..
Looking forward to doing a little reading, plus a few answers to hopefully not-too-stupid questions, from the site.
Colin
