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You have my sympathy. After reading up (thanks, mneeley) I realized I had missed my window. Should have been salting that baby back in December (when I had bronchitis and early pneumonia). We'll settle for a brined pork butt 'ham'--those are good and very easy. You guys are the tops. 👍

Yes. I see you have some responses on that thread dealing with this issue. Got some ideas as well. I really appreciate you reaching out.

Hey, thanks. That pork leg looked gorgeous. (Why didn't you buy the other one? 😀) I'll study this carefully. Your 'ham' turned out perfectly.

It's getting there. Today's low was minus-18. We shut off the heat vents in the basement; this plus the weather will give us about a one and half month window to get the drying process far enough along. Come to think of it, I'd better get moving--I'm planning to apply cure daily until the drain...

Thanks, mneeley. No, not yet. It's on the ever-growing list, but I won't be able to touch a real, skin-on country ham. The closest I'll come is a dry cure (salt cure) pork shoulder for Easter. To that end I've been practicing with cottage bacon (i.e., buckboard), and now that the basement is...

Makes sense to me. We feel the same way.

As mentioned above, buttermilk gets rid of the bitterness. Save a few bones for your dog (especially from the hind quarter). Bones contain essential minerals that aren't in regular dog food and they're clean nutrition too.

Not insinuating anything. (I have given the rib cage to winter birds; they sure looked appreciative.) Every recipe I've seen for liver in sausage says to cook first. Sorry about the burger loss--39 lbs. is a lot of good meat to have to throw out. About two years ago I found a strange package in...

Cook first, please. 🙃

I suspected as much. Animal fats are necessary for good health--I'm pretty sure they know THAT.

Do use an overnight buttermilk brine--it transforms the taste, and many people who would not touch it otherwise enjoy liver after this treatment.

Thanks, I'll look into the allulose. Didn't know what it was. Xylitol mints are good for preventing tooth decay and plaque, but you can't swallow too much of it w/o the upset.

Well then that's too much. 🙃

Anyone try xylitol? Can't imagine you'd need much.

So good! Hungry for red beans and rice!

I have a real affection for andouille...these look great.

It certainly has major cool factor. (All that's missing is sound effects.) It's beautiful even. Thanks for posting.

Then it really is steampunk. 😀 Quality material.

How on earth...here in the north, we have crazy high meat prices, esp. on beef. $6 and up for hamburger, for cryin' out loud.

Yes, it's lovely--look at that deep red interior. Great job and worth the wait. I often hear people complain, 'I just don't have time for stuff like that'. Excuse me, but just how much of your precious time do the really good things take? 🤣