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Sausage in casings exceeding 3 inches, but not exceeding 4 inches, in diameter at the time of stuffing, shall be held in a drying room not less than 35 days at a temperature not lower than 45 °F., and in no case shall the sausage be released from the drying room in less than 40 days from the time the curing materials are added to the meat. Read More

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This makes it lean, mean and - critically - more interesting than the usual "'sup biznatch? Next, bring up something from her profile that caught your attention: "I noticed that you're a fan of retro video games and built your own MAME cabinet… " Then ask a question, preferably related to that part of her profile. Read More

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