With the luck I had with my 1st batch, and already going to Butcher Packer to pic up some supplies , and going to the meat wholesaler this is my next try , Spanish Chorizo & Peperone .
I have a website for my Model A's but have a page dedicated to my Meat hobby, feel free to check it out @ http://www.modelaaford.com/sausage_DA04.php ,very new site so still working on it .Please tell me what I am doing wrong and point me in the right direction .
New Batch
New batch Started , with pic & website
will try that next !! :)
Will try that next !! how long will dry cured meats keep ? will they keep longer smoked ? can't seem to find that answer in the books . Thanks
Re: will try that next !! :)
Depends on how dry you make it, I have kept Biltong and Boerewors on the dog house of the truck for over nine monthstoolhawk1 wrote:Will try that next !! how long will dry cured meats keep ? will they keep longer smoked ? can't seem to find that answer in the books . Thanks
Salt beef on ships [a tad before my time before the mast] I believe would/could last the whole voyage?
Cold smoking will extend the shelf life of a product, bacon kept in the chimney breast in the old days in the UK would keep a year or longer