08-10-2011, 01:15 PM
Hanging meat for weeks/months will preserve it by slowly drying it. I think Lucanian sausages were only smoked to give them flavour?
The fermentation method is only used when you're making a preserved sausage (like salami/chorizo) not what you want for an ordinary sausage that you're going to cook on a grill/barby.
The fermentation method is only used when you're making a preserved sausage (like salami/chorizo) not what you want for an ordinary sausage that you're going to cook on a grill/barby.
"Medicus" Matt Bunker
[size=150:1m4mc8o1]WURSTWASSER![/size]
[size=150:1m4mc8o1]WURSTWASSER![/size]
