inescapably obsessed with process reproducibility, in columbus, ohio
Nice! We've had great success making Saucisson Sec. Are you using the recipe from Charcuterie?
Hey Mike, yes, Ruhlman rules. Did you post any pics? I had a bad run a year ago, but I had hardly any practice with grinding and stuffing. Everything so far went well.
Yes, we have a few pictures here. Hope yours turns out well this time!
Hey Mike, I thought you were another Mike (from Another Pint Please). Those look good, do they ever get mold on 'em when you make them? I tried to comment on your site but had some trouble with the comment window.
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