Sausage anyone??

[pearcey]

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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I see you got your hand on your sausage again . LMTO