Storage of fermented sausage

Post Reply
Gunny
Beginner
Beginner
Posts: 24
Joined: Tue Jan 28, 2014 14:18
Location: The Boonies

Post by Gunny » Tue Feb 04, 2014 14:11

Excellent information gentlemen for both myself and others I'm sure.
Crusty, You bring up an excellent point about the flavor adulteration that may occur with the olive oil.......Since I don't have a source for grape seed oil, light EVO will have to due.

Interesting story about the family in the Azores, Cabonaia. Very resourceful of them.

Have a good week......................Jerald
Top
Post Reply

Return to “Dry Cured Meats and Sausages”