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Discussion in 'California Flyway Forum' started by Jim Dandy, Mar 6, 2018.
Man, and I thought I was a mixed up kid, half Dego half Mick.
Looks really good!
Is the recipe a secret or you share?
HA! That's nothin.....
Dan those are crackers we use at work, they are olive oil sea salt by Rustic Bakery. They're ok.
I am currently working on a partnership proposal to start producing some of these items, so I can't share exact recipes, but I'm happy to steer anyone interested in the right direction. I appreciate all the great compliments.
I don't think this particular formula would work well with duck. Dry cured sausages are real particular. I've had success with snow goose, but that was in a much longer drying process. I think a process like landjaeger needs a high ratio of ruminant mammal meat.
Salame Cotto tomorrow.
Looks good !!
Let us know when your ready for business. That looks really good.
Looks very good.
Great, please "steer" me in the right direction, i'm not a commercial sausage maker, so no threat to your business.
In exchange i have years proven summer sausage recipe with my personal modifications which makes it much better.
Y'all gonna bring some of that during turkey season?