pork butt from Weilands, ground using a coarse die
seasoned, stuffed and pierced for drying
basement conditions, don't know why icon man is so sad
3 weeks 'til dinner
6.03.2009
Saucisson sec
pork butt from Weilands, ground using a coarse die
seasoned, stuffed and pierced for drying
basement conditions, don't know why icon man is so sad
3 weeks 'til dinner
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4 comments:
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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