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Re: Charcuterie - Show us your work
Sausages in! Let's see how our first batch turns out. Using the biltong maker and keeping it on my pario (Temps between 40F and 55F).9 · -
Re: Economics of Sea Monkeys
Check out point 4 in the black box ... training ... lol.1 · -
Re: Charcuterie - Show us your work
Got around to building my cured sausage stand that inserts into my fridge. We will be making sausages this coming weekend. Will post pictures of the process and progress.5 · -
Re: Charcuterie - Show us your work
Turns out my biltong box isn't going to fit into the fridge, it's too wide. So I'm going to make my own sausage hanging frame for the fridge. It will be able to hold 80 sausages! OK, …1 · -
Re: Charcuterie - Show us your work
Looks amazing. That is the exact same spice I use ... even same manufacturer! Turned out to be the best biltong I ever tasted. Do you pat dry the bilton before you put in the box, to take off excess…2 ·
