Community > Butchering, Cooking, Recipes
Charcuterie
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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