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Thread: Sausage anyone??

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  1. 11th June 2018, 02:45 PM #11
    Avo
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    First little piggy done for the year.....these should be ready for licola..take about 6 weeks to cure hanging in the shed...5kg chorizo 25kg garlic and 10kg chilli have my backstraps im brine for a week then will hang them for 4odd months for our coppa....cheers

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  2. The Following 10 Users Say Thank You to Avo For This Useful Post:

    AB (11th June 2018), Clunk (29th June 2018), growler2058 (12th June 2018), jack (11th June 2018), MB (11th June 2018), pearcey (11th June 2018), Plasnart (11th June 2018), Softy (11th June 2018), Winnie (11th June 2018), Woof (15th June 2018)
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