Thanks Sam .looks fantastic
Lol . You know me to well . I just wrapped the half I didn't slice in pink paper and put it back in the fridge . I should take a weight .If you want an idea, how about side by side UMAI bag VS 2 layers pink BP.
Yup . I always have something curing in that fridge , but not enough to dedicate a cabinet like you do . You do a great job with all that . I just keep it simple for me .Addicting......isn't it?
I did this morning . Just enough heat to tighten it up some . I didn't mention it , but if you saw the " country ham " thread , that's exactly what it reminded me of . That condensed salty chew . Just missing the smoke . I mixed up some dough right after that so I can put some on a pizza tonight . Bill , it's really good .I'd have to try a piece or three in a skillet too.
Ray , I was surprised how good it is .coming out fantastic Rich!
You may be right . This is the first time I did this in my garage fridge . Circa 1985 . Old Kenmore . First fridge I ever bought . When I did salamis I used a newer fridge and they took forever .maybe it's the new fridge.