Never had this many types of meat curing/drying in the same time
Last edited:
Charcuterie overload
- Thread starter atomicsmoke
- Start date
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While doing one, might as well do a dozen or more.... sure looks good...
You need a longer bar and more hooks..... suffer... HAHAHAHAHA
You need a longer bar and more hooks..... suffer... HAHAHAHAHA
Also...bigger cold room, bigger smoker, 3rd fridge, 2nd freezer...more days off and of course more Sauvignon Blanc.
geezer
Smoking Fanatic
Two pieces of pork loin (for smoked chops), three pieces of bacon, 4 sopressatta, 5 duck prosciutto (breasts) doubled-up, 4 duck prosciuttos (breast singles), 1 duck prosicutto (legs , doubld-up).
Here are the individual threads
http://www.smokingmeatforums.com/t/259318/in-response-to-crankys-porkapolypse#post_1683752
http://www.smokingmeatforums.com/t/257595/duck-score/60#post_1682420
http://www.smokingmeatforums.com/t/259527/soppressata-di-szeged#post_1682386
Like you would move to a subdivision...When was the last time you bought beef from the supermarket?
cdn offroader
Meat Mopper
shyzabrau
Smoking Fanatic
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