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Best Of
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Re: Charcuterie - Show us your work
@alaskanassasin , I have do that for large diameter salamis , especially with a wetter than normal mix @poster you certainly could, but if you don’t have an exhaust you’d probably want to open the do…1 · -
Re: What are you drinking....now?
Clyde Mays bottle kill. Think that’s my mission this week, out with the old…1 · -
Re: The Biggest Loser
Free link for anyone that would prefer to view the above article on its native website: https://www.theatlantic.com/newsletters/archive/2023/09/new-york-ruling-trump-organization/675475/?utm_source=c…0 · -
Re: The Biggest Loser
Wish that I could have posted this as a website but the paywall rolled in.So enjoy the read (CHEETO unmasked once again!):Years of Lies (Scott Olson / Getty) View in browser Donald Trump is a deals g…1 · -
Re: Any whale recipes?
Ate lots of head cheese as a kid, and some butcher shops around here still carry it. Bloodwurst was more of a favorite though.1 · -
Re: Charcuterie - Show us your work
@lkapigian @Mark_B_Good Seeing these biltong posts has gave me the itch to try making some. Since I already have a curing chamber, do you think I could use that? I would leave ambient temp alone, and…1 · -
Re: Charcuterie - Show us your work
@lkapigian Should I flip my Chorizo end for end? There is definitely more moisture on the bottom half.1 · -
Re: and in the beginning...
Way to go. Thanks, Ron!1 · -
Re: Lack of Ace Rewards Coupons
I get mine first of the month, every month.....in the mail. Any Ace store can carry Rockwood, they just need to order SKU 8400772. I was at the Ace convention last week and met with hundreds (of the …2 · -
Re: Biltong - Cured Beef
@Mark_B_Good. That all looks spectacular and would definitely get the South African seal of approval. I hung a new batch this morning, should be ready for the World Cup rugby and the Ryder cup this w…3 ·
