Coppa


 

Rich G

TVWBB Honor Circle
Just bumping this...one of the best threads ever, imho. Thank you, Rich!!
Well, now, thanks, Tim! :) I exited the meat fermenting game after a few failed projects last year. I determined that my level of patience is just not there for that particular hobby. It was a fun learning experience, though, and I have major respect for folks who can turn out top quality products in the whole muscle and salami curing categories! (If anyone is keeping score, I had tried and failed at cheese the year before....) :)

Rich
 

 

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