Bdevall158
Mind Wanderer
Hello nexians, was wondering if anyone here has experience cooking Huachuma traditionally over a fire? I'm just winging it based on bits I've picked up in books and online. Aiming to cook at a steady simmer for 24 hrs before filtering and reduction. Cooking 10 1/2 ft of pachanoi of mine that fell over, first big one to fall so its going to be my first time trying my homegrown and seeing what theyre all about
very excited. Feel free to give any tips or suggestions if there's any one out there actually knows this art. Otherwise I'm just letting the medicine teach me as I go! Love & Light from Texas y'all 
