Very interesting. How do you use up all this food? Look forward to your pictures. I am still cooking from my freezer. I tend to stockpile. You would think that I grew up in the depression - NOT!Kathy
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| Air dry cured ham http://cookaholics.org/viewtopic.php?f=23&t=147 |
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| Author: | ntsc [ Thu Feb 12, 2009 12:55 pm ] |
| Post subject: | Air dry cured ham |
Well the salt has been washed off one, the lard is softening and both should be hanging by dark. |
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| Author: | ntsc [ Fri Feb 13, 2009 4:38 am ] |
| Post subject: | Re: Air dry cured ham |
Only got one up, but it will be joined by its mate today. One left and one right, wonder if it was the same pig. This week starts two to three sausages a week, depending. Simply waiting for the meat grinder to arrive. The meat is all cut up and patiently waiting in the freezer. Also two sides of bacon, one as pancetta, the other as a non-smoked maple. The other two will wait until the smoker gets going, probably May or late April. Along with a couple of hot-smoked and cold smoked sausages. And I will be trying lardo. Yes there should be pictures today. |
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| Author: | Kathy Henry [ Fri Feb 13, 2009 5:48 am ] |
| Post subject: | Re: Air dry cured ham |
| Very interesting. How do you use up all this food? Look forward to your pictures. I am still cooking from my freezer. I tend to stockpile. You would think that I grew up in the depression - NOT! Kathy |
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| Author: | ntsc [ Fri Feb 13, 2009 12:00 pm ] |
| Post subject: | Re: Air dry cured ham |
Well the dry cured ham and sauasges get used over the year. They seem to keep a long time in the freezer with food saver bags. A lot of it is price driven, much of the sausage meat was 71/cents a pound and today I found chicken backs at 44 so I'm making stock. |
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