KLee Sweet! (Literally speaking) I’m going to seek out some serious maple syrup based on your suggestion. I’ve seen many in the last couple of years that are aged in whiskey barrels…there is no way that wouldn’t enhance bacon, ham, chops, etc… It’s pretty easy to obtain toasted oak chips, cubes or small used whisky barrels these days for home production.
Capnbubb Can you remember how long you soaked them and how hot the water was? Only other thing we haven’t mentioned yet that could a contributing factor is how tight they were stuffed, with Summer Sausage I hold that casing on pretty tight as I am not worried about blow outs!
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