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  1. dave54

    Comment by 'dave54' in media 'image.jpg'

    Amazon ,My wife got it for me for Christmas ,make one it's waaaaayyyyy cheaper
    • dave54
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  2. dave54

    Comment by 'dave54' in media 'image.jpg'

    I keep it on my enclosed porch ,Rob keeps his in his fridge we cut ours at thanks giving ,just cover with saran wrap or coat cut end with olive oil if it dries out where you cut it just cut dry part off and go from there
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  3. dave54

    Salt curing hams (prosciutto )

    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
  4. dave54

    My first attempt on curing my pork legs ( proscuitto)

    A little warning since your starting curing: Rob and I started with two, three years ago and this what it's turned into
  5. My first attempt on curing my pork legs ( proscuitto)

    My first attempt on curing my pork legs ( proscuitto)

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  6. image.jpg

    image.jpg

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    • Album: My first attempt on curing my pork legs ( proscuitto)
  7. dave54

    My first attempt on curing my pork legs ( proscuitto)

    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
  8. dave54

    My first attempt on curing my pork legs ( proscuitto)

    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 
  9. dave54

    My first attempt on curing my pork legs ( proscuitto)

    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 
  10. dave54

    Salt curing our next years Prosciutto hams

    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
  11. dave54

    Salt curing our next years Prosciutto hams

    he did.it's pine dried. and they are being used to just press the hams not smoke
  12. dave54

    Salt curing our next years Prosciutto hams

    . And here it is with a new stand
  13. Salt curing our next years Prosciutto hams

    Salt curing our next years Prosciutto hams

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    image.jpg

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    • Album: Salt curing our next years Prosciutto hams
  15. dave54

    UDS questions

  16. dave54

    We;ve been a little busy

    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  
  17. dave54

    We;ve been a little busy

    Making Supresatto with cyceltrash finally done ,100 lbs hanging to dry
  18. April 3 2012 113.JPG

    April 3 2012 113.JPG

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  19. April 3 2012 112.JPG

    April 3 2012 112.JPG

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  20. April 3 2012 060.JPG

    April 3 2012 060.JPG

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