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<blockquote data-quote="oldbear58" data-source="post: 357252" data-attributes="member: 3312"><p>OK, say I wanted to make my own perique!</p><p></p><p>Green River burly can be used, but it must be processed and fermented. Packing it into one-quart Mason jars shouldn't be hard. Turning it occasionally sounds simple. How does one judge the proper aging and turning time?</p><p></p><p>Anyone know where to get 50 lbs of leaf?</p><p></p><p>Oldbear</p></blockquote><p></p>
[QUOTE="oldbear58, post: 357252, member: 3312"] OK, say I wanted to make my own perique! Green River burly can be used, but it must be processed and fermented. Packing it into one-quart Mason jars shouldn't be hard. Turning it occasionally sounds simple. How does one judge the proper aging and turning time? Anyone know where to get 50 lbs of leaf? Oldbear [/QUOTE]
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