Recent content by Bram

So, now we are a month further. A thin white layer has come onto the meat. Supposedly the mould, although it also seems like a thin layer of salt coming out of the meat. Anyway, weight is 1.82 kg, so it seems that the drying process itself is getting along well. Temp has been between 3 and 7 C...

Thank you Indaswamp. Well, I'll hope it isn't too ruined yet. It's hanging in the shed now, I,'ll let you know what has become of it later...

So, I measured the humudity. 45% in the basement (very dry, I've found mummified mice there) and 85% in the shed. Two extremes. I thought dry was good... so what to opt for? Quite cold and moist or a little warm and dry? My feeling says cold but moist is better. It'll take longer, but with the...

Hello everyone, I've been raising and eating my own lamb for a few years now. Until this year, everything went straight into the freezer. But this fall, I read about Fenalår, the Norwegian dried leg of lamb, and decided to have a go at it. An 8-month old ram was butchered a few weeks ago and I...