TOTAL FAILURE when making Dried Sausage 

Looks great as always. Awesome seeing you on the boat this year with your buddies 👍

Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt 20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.

Theres no law against a silver beard or a tasty sausage..👌

Very sophisticated spice mixing method. Im sure Temu has a very cheap machine for that.