Prosciutto and lomo out of curing and starting their 5 week drying period. Dry aged strips come out next weekend after a 30 day dry age. Prime rib roast has several more weeks if dry aging and the Spanish Chorizo finishes out in a couple weeks. I have 6 different curing processes running at the moment. March should be some good eating.
Maybe I will toss a lamb shoulder on the smoker tomorrow.
Carry on
Maybe I will toss a lamb shoulder on the smoker tomorrow.
Carry on
