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Møøse bites can be nasty
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Looking for advice, and maybe someone local, to help with my budding obessions to make dry cured sausage. I've been wanting to make some after getting the book "Charcuterie" a couple years ago. I'm even looking to convert a basement fridge into a dry cure room. Just been hesitant as I don't want to end up with sticks of botulism.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
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