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What should I cure next?

post #1 of 13
Thread Starter 

I am sort of a loss. A week ago, I had 5 or 6 hunks of meat in my fridge curing. Now I have none and it just feels wrong. Currently I've got 2 Coppa, 1 Pancetta, 10 lbs of salami (2 recipes), and 1 Lonzino drying. 

 

Does anyone have any suggestions?

post #2 of 13
Though the pancetta may have you covered, Bacon is always a good choice in my house.
post #3 of 13
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

Though the pancetta may have you covered, Bacon is always a good choice in my house.

 

Damn! Sorry I forgot to mention I've got a few lbs of bacon in the freezer too :yahoo:

post #4 of 13
Quote:
Originally Posted by rgautheir20420 View Post

Damn! Sorry I forgot to mention I've got a few lbs of bacon in the freezer too yahoo.gif
LOL. Looks like it's time to eat!
post #5 of 13
Pickle a cow's tongue... check out snorkeling girls cow tongue... Pickled cow's tongue is really good.....
post #6 of 13

How about hangovers, figure out a cure for hangovers!!   :beercheer:

post #7 of 13
Thread Starter 
Quote:
Originally Posted by Twisted Minds View Post
 

How about hangovers, figure out a cure for hangovers!!   :beercheer:

 

Ohhhh a good Friday morning joke!!! Now that would be a find!

post #8 of 13

Corned Beef for Paddy's day next week.......47.gif

post #9 of 13
How about Canadian Bacon? I love home cured/smoked Canadian Bacon.
post #10 of 13

What kind of meat you have on hand ?

post #11 of 13
Thread Starter 

I don't have anything on hand. I'm more looking for something to cure and then dry in my chamber.

post #12 of 13
Landjaeger
post #13 of 13
Thread Starter 
Quote:
Originally Posted by Bama BBQ View Post

Landjaeger

 

Done! I saw that thread that someone (can't remember who now) had done and that stuff looked amazing. I've only got large beef middles, so I wonder if that's ok?

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