10-05-2024, 06:23 PM
(10-05-2024, 06:08 PM)FlyingClayDisk Wrote: Perhaps I'll so just that here on DI.
I've done lots of preserved meats over the years, but generally these are brined and then smoked. I'm a bit of a neophyte with canning. I understand the whole sausage preservation process, including things like hams and so on. Canning is a new world for me. I'm still learning.
There is a LOT of knowledge between the two of us and others here on DI, which needs to be shared. I think this is a good thing for it to be shared. The world is changing rapidly. I was shocked to find that only one out of a dozen of my friends truly knew how to make fire. Blown away.