Ready to begin grinding
First length of casing complete. A little inconsistent, but not bad for a first try. Reminds me of that scene in Good Fellas.....
Twisting into links
Last night we simply sauteed some of these in a pan with some carmelized onions and served with some dijon mustard (very good). Tonight I'm going to smoke some to see what that does to them.
Next challenge from the book will be home cured bacon or pancetta. Would also like to try some salami, saucisson sec or brasaola. Time, temp and humidity are critical for those. You might see meat hanging from the rafters next time you come over!