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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...
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
And just a thought, since you did two ,let one cure another 6 months
or longer and the flavor will be more intense.
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
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...
Making Supresatto with cyceltrash
finally done ,100 lbs hanging to dry