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UPDATE 21. 11...Cold smoked ham, prosciutto style...

dernektambura

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Costellos and tenderloins cold smoking is done and my smoker is ready for new voyage.... 14 lb ham, cured for 5 weeks and ready to turn in to smoked prosciutto.... its gunna take at least two weeks, 4 to 6 hrs a day smoking at temp not more than 10 to 15 deg C....it should be aged by august next year at earliest....
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pineywoods

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Looks like a good start but a long time till the finish but very interesting and hopefully worth the wait.
 

daveomak

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1 head bang.gif

That's a long wait but..... I'm in.... I've gotta do that one day.... BUT... I'm about to the point I don't buy ripe bananas....
 

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