If you r getting something close to sriracha please post the recipe. Thanks
In addition- if you use the above recipe, and then tightly pack the mixture into small ramekins, and seal with warm fat, They'll keep for a ridiculously
I prefer pork belly, and cofiting in duck fat. I also like to cure the belly for a couple days ahead of time, intensifies flavor and gives a nice finished
Looking good so far, I am really interested on the progress, and final performance, of this.
Do you heat the bronze to hammer or just work