Thread: Fermenting.
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Old December 4, 2015   #15
Rairdog
Tomatovillian™
 
Join Date: May 2014
Location: Noblesville, IN
Posts: 112
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I have made a few different venison brats from kits that I was not thrilled about....more pork fat and ditch the kits! Same with German sausage. It was too sweet..skip the kits. Italian, breakfast and salami were all from scratch and most of my home grown ingredients. I need to find a good brat recipe. We had a family dispute concerning deer hunting this year so it's gonna be all pork.

Back to fermenting. This hot sauce is carrots, onion, celery, garlic, strawberries, red bell and various super hots from the garden. A little ginger and salt from the store. I will heat, blend and bottle mid Jan.
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