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Posted: Wed Nov 22, 2017 19:27
I have some Sausion Sec and Soppis hanging with 6 Loma Tloins for Christmas gifts. What are some other sausages the group likes for Christmas, fresh, smoked, dried, potted?
Posted: Thu Nov 23, 2017 03:41
I have a bunch of Spec, some speck type deer loin, some garlic and jalapeño cheese smokies and just doing some pepper salami.
Posted: Thu Nov 23, 2017 21:32
I have a nice selection of dry cured sausages and a loin in vac pac portions in the fridge. That is the nice thing about dry cured products, they keep forever and are ready for slicing and serving whenever the occasion arises. I also just cut into a 11 month old cured ham. In addition I will be making a couple of Polish style smoked sausages, one of which will be with whitetail deer meat. And I still have a load of sockeye and chinook salmon to smoke.
Posted: Mon Nov 27, 2017 04:04
I will often times make the "cooked salami" from the Rytek Kutas's book and I will almost always make "Iowa Farm Sausage" from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.