Posted: Sat Jan 24, 2015 11:59
The Sopressa is almost finished. Just 1/2 dozen slices left. Great taste but a bit chewy.
The Coppa in the picture above has been in the bags for only 5 days and has just 9% weight loss. Still a long way to go.
I started making sausages a couple of years ago after getting an interest in cooking. But making salami was difficult while living in the sub-tropics. Until I discovered the UMAi bags late last year.
And for the Beer.. well, I also brew my own. Mostly European Style Lager.
The Coppa in the picture above has been in the bags for only 5 days and has just 9% weight loss. Still a long way to go.
I started making sausages a couple of years ago after getting an interest in cooking. But making salami was difficult while living in the sub-tropics. Until I discovered the UMAi bags late last year.
And for the Beer.. well, I also brew my own. Mostly European Style Lager.