What should I cure next?

[rgautheir20420]

I am sort of a loss. A week ago, I had 5 or 6 hunks of meat in my fridge curing. Now I have none and it just feels wrong. Currently I've got 2 Coppa, 1 Pancetta, 10 lbs of salami (2 recipes), and 1 Lonzino drying. 

Does anyone have any suggestions?

 

[bama bbq]

Though the pancetta may have you covered, Bacon is always a good choice in my house.

 

[rgautheir20420]

Though the pancetta may have you covered, Bacon is always a good choice in my house.

Damn! Sorry I forgot to mention I've got a few lbs of bacon in the freezer too 

 

[bama bbq]

Damn! Sorry I forgot to mention I've got a few lbs of bacon in the freezer too :yahoo:

LOL. Looks like it's time to eat!

 

[daveomak]

Pickle a cow's tongue... check out snorkeling girls cow tongue... Pickled cow's tongue is really good.....

 

[twisted minds]

How about hangovers, figure out a cure for hangovers!!  

 

[rgautheir20420]

 
How about hangovers, figure out a cure for hangovers!!  

Ohhhh a good Friday morning joke!!! Now that would be a find!

 

[dingo007]

Corned Beef for Paddy's day next week.......

 

[bama bbq]

How about Canadian Bacon? I love home cured/smoked Canadian Bacon.

 

[gary s]

What kind of meat you have on hand ?

 

[rgautheir20420]

I don't have anything on hand. I'm more looking for something to cure and then dry in my chamber.

 

[bama bbq]

Landjaeger

 

[rgautheir20420]

Landjaeger

Done! I saw that thread that someone (can't remember who now) had done and that stuff looked amazing. I've only got large beef middles, so I wonder if that's ok?