Homemade Sausage Making

This I have been doing a lot of experimenting with different stuff.
One is I made 2 cappicolas
One I did in a Umai bag and the other in a bung to air dry in my chamber.
I'll keep you posted on the results.
This is where I am at with both right now.

Kijek just love all the testing your doing with different materials and techniques. I`d be very interested in what your opinion is on the different ways your curing the same cut of meat. I personally find the Umai way just to expensive. A great product for the casual user. Keep those photos coming.

Laftpig, will do on the updates, I do like trying different methods and yes I agree Umai can be a tad expensive.
Will stay in touch.