4 posts
This isn't a German dried sausage, nor a Taiwanese fresh sausage. It's a hunter's sausage that stops at the border: short-term drying, no curing salt, no fermentation—all just to prepare the structure and flavor.
Starting from invasive processing — on rigor mortis, ice killing, and the choices that actually hold up in practice
A practical guide to avoid rancidity using paper bag aging — covering fat chemistry, curing principles, and step-by-step instructions
A 2kg sea bream × 7 days of aging × using every part — from aging to butchering to serving