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4 posts • Page 1 of 1
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?
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.