Absolutely more sausage and charcuterie! Focus on small batch/make at home (vs. making 20 lbs. at a crack) projects. If someone doesn't have a grinder, include directions/tips for using store bought ground pork to introduce beginners to making their own blends (not the best, but opens the door). I've got the equipment and make my own venison and pork based products, but when I first started years ago it was very daunting (shouldn't have been). Take the fear of making at home out of the equation.
Absolutely more sausage and charcuterie! Focus on small batch/make at home (vs. making 20 lbs. at a crack) projects. If someone doesn't have a grinder, include directions/tips for using store bought ground pork to introduce beginners to making their own blends (not the best, but opens the door). I've got the equipment and make my own venison and pork based products, but when I first started years ago it was very daunting (shouldn't have been). Take the fear of making at home out of the equation.
If pork is Haram, can I substitute beef?