Very busy week, MEAT LAB on campus is off to a great start turning out custom butchery from field to table. This is some sausage from the first group of pigs we harvested.
Rabbit & Dried Apple Crepinette!
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spreadmmms How do I make this?
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MLapi @spreadmmms I used a 25% pork fat ratio to rabbit meat with a 1.5 percent salt ratio to total weight,added sage, garlic and dried apples, mixed well and wrapped in caul fat.
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spreadmmms Interesting!
Woodcock with wild fall oyster mushrooms
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SallyRogers Amazing! Did you find these yourself?