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Good to know! I did take a whiff and it didn't smell rancid, but as far as I remember wasn't vinegary either. Thanks again. :smile: cheers Tina  

Diesel - Thanks for the feedback. Pops6297 - Hi! Have now posted on the Roll Call and updated my profile. Thanks for the reminder, and for the referral. Nepas - Thank you! It was white with going kinda greyish in the middle (moisture?). I think the temp was about 60-65°F/15-18°C for most of...

Hi everyone! My name's Tina and I work as a Technical Author in IT in London. However I grew up in New Zealand's City of Sails, Auckland. I've been a keen cook for years (including a lot of medieval re-enactment) but I'm almost a complete newbie to smoking, curing and preserving meat. I just...

Hi everyone, My name's Tina and I work as a technical author in London. I've been a keen cook for years but I'm new to the whole smoking, curing and preserving of meats. I just tried the duck proscuitto and duck confit from Ruhlman & Polcyn's "Charcuterie" and was very happy with the results...

Hi everyone, I just did the duck proscuitto recipe from Ruhlman/Polcyn's 'Charcuterie' book with three duck breasts (rather wimpy ones to be honest, but duck was on special at Tesco, and I made a yummy confit with the legs). The first one turned out fine and tasted fantastic and lasted not long...