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01-12-2011, 11:55 AM | #1 |
Møøse bites can be nasty
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Anyone make their own dry cured sausage?
Looking for advice, and maybe someone local, to help with my budding obessions to make dry cured sausage. I've been wanting to make some after getting the book "Charcuterie" a couple years ago. I'm even looking to convert a basement fridge into a dry cure room. Just been hesitant as I don't want to end up with sticks of botulism.
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