Anyone ever give it a go? Along the lines of bresola or maybe smoked like cecina.....Think I'm going to start one tonight or tomorrow ....
I wish I had posted the write up I'm working on before you ran out and got all that stuff. I've come up with a unique curing chamber idea, and was waiting for something to come in from Amazon before I put the thread together. I hope you didn't spend a lot on the humidifier buddy, my design uses a desk top one from walgreens that cost about 20 bucks.
Thinking I may have to take advantage of the couple cool months I have yet and get a salami or 2 and some peperoni going.
I wish I had posted the write up I'm working on before you ran out and got all that stuff. I've come up with a unique curing chamber idea, and was waiting for something to come in from Amazon before I put the thread together. I hope you didn't spend a lot on the humidifier buddy, my design uses a desk top one from walgreens that cost about 20 bucks.
I am always looking for new ideas. Did you ever post this and I just missed it?
bresola is done curring so I figured I'd post a update...
rinsed down, patted dry, brought up to room temp, tied and ready to hang....
Hanging in The Meat Corner... humidity is a bit low today (can only get it to 55% atm) BUT it is a whopping 2 degrees out at the time of posting as well.....
Thinking I may have to take advantage of the couple cool months I have yet and get a salami or 2 and some peperoni going.
the "windshield washer fluid" is Dawn dish soap since I'm working at my kitchen sink. Notice the vegetable brush, coffee pot and SINK also in the background)
the "sewage connection" is the discharge pipe for my sump since I use the corner of my basement that has the highest humidity and is also the source for the cleanest highly filtered water (rain water filtered through 8-10 feet of clay and sand) I can get my hands on.
know your Twain
I guess you missed the ""
Relax, I really was only teasin', bro. Believe me....I'm envious. I can't seem to do what you did without thinking I need to import some rare Tuscan cave. You're doin' it....and meanwhile I am still considering. Well done.
Didja look at my link in the last post of mine? You don't need a tuscan cave, you just need a few things readily available and a cool space...OR you can move the stuff I used and wire up a fridge with the addition of an ebay temp controller.
My setup is in post nine of that thread.
I've got some belly, I think I'm gonna make some more Maple Bourbon Bacon.
The last batch didn't hang around very long then?
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