Community > Butchering, Cooking, Recipes

Charcuterie

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NRA4LIFE:
C'mon, you're wife's a sweetheart.  She told me a bunch of nice things , I think, I may not have been listening.

Angry Perch:
Freezer delivered yesterday, and will start drilling holes tonight.
Pork belly in the brine for a dry cured Pancetta Arrotolata that will cure for 10 days or so, and then hang for a month or 2. Two venison roasts thawing and will attempt Venison Bresaola.

Angry Perch:
First batch of venison Tuscan salami is in the chamber. Goose prosciutto goes in tonight. Bresaola and pancetta go in this weekend.

NRA4LIFE:
Looking good.

Carl:
Perch,

Is the temp and humidity holding within your parameters? 

Carl

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