Quote:
Originally Posted by replicant_argent
Finished off and smoked two cured bacons yesterday, a savory Garlic/Pepper/Juniper/Sage, and a simple brown sugar.
Also made sausage for the first time, garlic and red wine. I think I overstuffed the collagen cases a bit, but the taster I fried up last night was a hell of a flavor bomb.
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Homemade sausage is the bomb, and it's so frickin' easy to mix up too.