- Joined Oct 12, 2017
Out of vacuum bags, 24 hr drying @ 10 deg C and 75% RH.... Tomorow ready for 4 to 5 days smoking.... right upper corner: duck prosciutto will be ready for this coming saturday...
Oh my, your set up is amazing!!!thank you guys... ues, I am one of those loosers who likes to make and know how to make "vino" but hates taste of vino...lol...
All of my vine (vino) are home made....Oh my, your set up is amazing!!!
My Nonna always had dry cured pork ribs hanging in the cellar She just called them pork'o or pork. When she need a few she would hand me a big'ol breaking knife and have me go down and cut her a few off for her Sunday gravy/ pasta sauce, no sauce was complete without at least four cured pork ribs in it...Yum!!!
Man, I sure wish I lived near you I'd drink up your wine supply in no time at all. I have no problem at all drinking a bottle of homemade wine as long as it's very low in nitrates or better yet sulfate free.
I truly love your smoke house and wine cellar, I'd love to taste your food and wine.
I do a LOT of pistol and revolver shooting but I'll grab the little Henry lever action .22 cal with C.B long caps for any in the yard shooting around here. It's much more accurate than a revolver and I won't scare the crap out of and wake up the little lady.