It is getting cooler and almost time to start curing our meats and sausages. Just finished making our curing room double in size and adding a good ventilation system so I'm getting pretty pumped up and ready to start. This year will be adding three new sausages to the mix, one from Spain, one from Poland and one from China.
Will also start cheese making again in the next week or so, Asiago with smoked olives being the first.