2.5 EQ cure, dry aged one week in the wine celler of my the restaurant I work in.

by Future-Try-1908

9 Comments

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  2. SpaceZombiePig on

    Wonderful work. I’ve made a couple of stout marinated salumi recipes and it gives incredible results every time. Never tried with bison, must be amazing.

  3. todd149084 on

    Do you marinate after stuffing the sausages and are these just air dried sausages or are they fermented and aged salumi!

  4. Sabre_Killer_Queen on

    Ooh they look good! I’ve never tried something like that either!

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