Dave R the Capicola experiment turned out great.
A bit different texture than dry aged, however a great product.
Group Details
Dry Cured Sausage
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RE: What did everyone cook today?posted in Bragging Board
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RE: Drink of Choiceposted in General
I have the Tabasco brand sitting right now for tomorrow and a fresh jar of horseradish.
Tanqueray and tonic watching the sunset.
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Akaushi ( waygu beef)posted in Bragging Board
Grilling my first Akaushi rib steak from the quarter I bought. The marbling isn’t to heavy, still prime. Just the way I like it…
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RE: What is the best cuts for good ground beef?posted in Meat Processing
Chef I like Chuck and short ribs…make sure you watch the fat percentage
