From Hunt to Table: Turning 2 Hogs into 60 lbs of Sausage and Ground Meat

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Charles C
2 years ago
Spot on!
Kevin M
2 years ago
Weāre butchering a pig here soon as well! Looking forward to learning the process.
William H
2 years ago
How difficult is it to make soppresata? Iāve wanted to try myself. Where/how do you keep the humidity and temp constant.
Sarah H
2 years ago
@William not very difficult at all...just takes time. The recipes we use came from the UMAi bag website...and they sell everything you need. We have an extra refrigerator in our basement that we use to put everything in for curing...and just adjust them temp as needed. We keep a hygrometer in it to watch humidity levels.
William H
2 years ago
@Sarah thanks!
Brad L
2 years ago
I love the processing as much as the hunt. Nice work.
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