Recent content by dave54

Lard DID U GUYS D BONE IT ? No this year we didnt ,depended on who we talked to about taking the  bone out so this year we are trying with bone in

A little warning since your starting curing: Rob and I started with two, three years ago and this what it's turned into

as long as it's some place cool ,should be good  I'd love to see how they cure them in Southern Italy where it's hot /warm all year ,but haven't found much info , tho

I'd put a fan on it now that you have it hanging for a couple days to help dry it more ,as long as tempature is 60 or less you're golden 

looking good!!!     And just a thought, since you did two ,let one cure another 6 months or longer and the flavor will be more intense.  I've been doing these with a friend and I do three a year so I have them staggered out at cures of 1 year, 16 months and 2 years   You'll be glad you did 

Rob ( cycletrash)) and I have thought about trying it but havent got to it yet ' Just remember we salted one day for every pound and to put  a fan  on it after you hang it 'fan helps pull more moisture out

he did.it's pine dried. and they are being used to just press the hams not smoke

. And here it is with a new stand

1 Tablespoon of salt for every 3 lbs. of meat Red peppers to taste Black Pepper to taste Red pepper to taste 1 number 10 can to every 50 lbs of meat With two jars of hot red pepper paste let hang for six weeks in 60 % humidity  

Making Supresatto with cyceltrash finally done ,100 lbs hanging to dry

   It's lard covering the meat where it was cut from the pig ,helps seal it and with pepper ,wine or vinegar to keep flies of once it gets warm ,( Rob thought we'd try wine this year , so that's what we went with)   

here ya go   they smell really good too! and  a pic of the Pancetta we just started last week

If you can find it ,Red pepper jelly mixed with the cream cheese is awesome , or dried beef mixed in ,or crushed pecans ,or prosciutto, or ,if your like some of my friends ,they just use a fork :)