Free: Contests & Raffles.
Hi all,I aspire to be able to make my own lanjagers and hard salami with some of the game meats that I harvest throughout the year. I was at Owens meats in Cle Elum talking to the owner and learned a little bit about the meat curing process but cant find any small machines that would be capable of keeping my temperatures right during the curing process. Has anyone on here had success doing dry cured lanjagers were the curing process is 15+ days? Can you use a regular dehydrator for this process, from my research it looks like a dehydrator is the wrong tool for the job. Can anyone point me in the direction of the correct tool/s for the process?
I need to get off the internet. The power of suggestion is too much. After reading sumpnz's thread on head cheese, it reminded me of something I've been wanting to try for a while. Picking up a head tonight to make porchetta di testa.
So what's that filleted pigs head thing called?
Thanks for the comments. I couldn't find the old thread mentioned but checked out the Facebook groups. I may try and build a curing fridge too or some type of chamber. That pigs head thing looks interesting. I've never seen anything like it.