Rockmaster Mike on Nostr: Honestly if you do the curing of the brisket with the recipe in that book it is a ...

Honestly if you do the curing of the brisket with the recipe in that book it is a step up in flavor. But it is a *huge* pain in the ass taking up that much fridge for a week.

I've done some of the bacons and other things in the book but I have yet to try the sausage. I have an antique meat grinder but I have never tried it for sausages. And every time i think about it I feel like I should.