| Community > Butchering, Cooking, Recipes |
| Charcuterie |
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| Mtn.Ghost:
:o Cured Squirrel Hams......LMAO!!!! |
| Angry Perch:
If they turn out, I'll send you one. The good thing is, they shouldn't take long! The squirrel equivalent of an 18 month prosciutto should take about a day and a half. |
| Angry Perch:
OK, bringing this back to life. I got a PM today asking me how this went, and the truth is, it never got off the to-do list. Well, I guess that PM was the spark I needed! Just ordered an upright freezer, humidity and temperature controllers, and a computer fan for air circulation. I think I have an old ultrasonic humidifier in the closet, so I can tell my wife I'm being frugal by using what we already have. :chuckle: Hopefully I'll be up and running in a few weeks. |
| SteelheadTed:
While you are ordering stuff, buy Ruhlman's book too! https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 |
| Angry Perch:
--- Quote from: SteelheadTed on November 03, 2016, 05:14:11 PM ---While you are ordering stuff, buy Ruhlman's book too! https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 --- End quote --- Already have it! |
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