Hi,
Trying to recreate a traditional sausage from my home country. It is a pork sausage, mixed with barley, the fermented, then smoked. Anyone of you sausageheads on the forum that have played around with meat fermentation? A lot of the Barossa salami-like mettwursts are made in a similar way, but smoked at a higher temp and drier.
Grateful fot any hints.