Back in the day, I made a venison hard salami and Spanish style dry cured chorizo for couple years, until life circumstances reduced our hunting time and supply of fresh venison. I put pork fat in one year and beef suet the next. It was all good. This inspires me to check out the beef bacon! Thanks.
Back in the day, I made a venison hard salami and Spanish style dry cured chorizo for couple years, until life circumstances reduced our hunting time and supply of fresh venison. I put pork fat in one year and beef suet the next. It was all good. This inspires me to check out the beef bacon! Thanks.
Back in the day, I made a venison hard salami and Spanish style dry cured chorizo for couple years, until life circumstances reduced our hunting time and supply of fresh venison. I put pork fat in one year and beef suet the next. It was all good. This inspires me to check out the beef bacon! Thanks.