- Joined
- Sunday January 7, 2018
That's a great looking result. I think you are right, some mixtures benefit from a small amount of bulk/rusk just for the texture and mouth feel. Man can live by sausages alone! I finally got the small digital scales in the post for measuring the Prague powder for corned venison. I'm going to get it under way this afternoon. I'll stick a pic up later.
cheers - I.
I'm not nagging, but how is the Corned venison going. I have made loads of bacon and given away half of it. And have recived loads of cakes and jars of jam and honey . This barter system is great. Going to have to grow bees for honey, As real Honey is expensive. I get mine from a customer. It is far better than shop bought with a fantastic floral flavour.