Happy Thanksgiving

[Mmmm Meat]

Just swinging by to say hello. Hope everyone had a great Turkey Day. I'm still up to my throat in cure product that I made last Winter and Spring. The curing chamber has been out of action for six months - now just sitting there waiting to get back into action. I killed a Blacktailed Deer buck this year so I now have some fresh venison to work with once my cured supplies dwindle down a bit. Here's a pic of a charcuterie plate I put together for a gathering this afternoon. It didn't make a dent in my supply of cured salami.

I wish you all a happy holiday season and hope that 2022 is another step forward in overcoming the damned virus. Ciao!

 

[indaswamp]

The curing chamber has been out of action for six months - now just sitting there waiting to get back into action.

This is why I started my culatello back in February!! To keep the chamber going as it will take 14-15 months to cure!