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- Wed Feb 24, 2021 13:44
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Process Observations & Questions
- Replies: 4
- Views: 1682
Curing Process Observations & Questions
My name is Doug. My family has been SUCCESSFULLY making Italian (Calabrese) Sopresatta for 20 years. However.... The last 5 years the 90 year old Italian gentlmen who managed our entire *CURING* process in his little shed is a wee bit not in the greatest condition to continue this great tradition. S...