Sous vide

[T.G]

Originally Posted by markem

I do believe that you are making excuses.

I have friends in Livermore and I suspect that you do as well...

LOL. I actually do know someone at Los Alamos.

Originally Posted by Chainsaw13

Thanks for the reply. It's a topic I have to keep in mind when making dry cured sausages.

I've never made dry cured sausage. I do have a contact at the UC who teaches the meat processing program if you have any questions you want forwarded, PM them to me, it's no problem at all for me to pass them on.