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dont go that far... 5031 West Oklahoma Avenue is where I think you meant to send them :rockin: (54th is a church)

quick update... for the price of $30 my new "curing room" is holding at 65degrees and 65% humidity NP :) Have the humidifier cycling on/off every 30 minutes and will be hanging a pancetta later today :)

nope just got a cheep $20 one cuz I plan on switching to a fridge in the future. The plastic was $10. Had extra timers laying around (to cycle the humidifier). Think the most expensive party was the fresh herbs and meat :ban:

ok So here we go . . . Was out running around and picked up some plastic sheeting and a humidifier (10x15 roll of 3.5 mil). Assembled myself a small curing "room" in the corner of the basement since I was having problems keeping my humidity at 60% small 3x5 area plastic lined on 2 sides...

I'll have to check them out. Right now I'm thinking of going super KISS with this and simply using salt, pepper, garlic and pecan smoke

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 ....

the best part is when you get out of your car you can smell the place before you even get inside

Frank is a sausage GOD!! Highly recommend him. We almost lost him a couple years ago when he retired after being robbed and none of his kids wanted to take over the business BUT the people in the neighborhood bugged him so much while he was in retirement he figured he'd get more peace if he...

OK last installment for a while . . . Pulled the ham out of the UDS after 48 hours. It's just getting too cold at night to keep it going and not end up with a 18lbs porkcycle. (13f last night) Was hoping for another 2 days but ya do what ya can with what ya got . . . black streak is from...

if your doing it in the oven a simple rub of kosher salt, cracked black pepper, granulated garlic, and onion powder is perfect IMHO cooking wise Richard is dead on

Well since we are getting hit with a blizzard figured no time better then today to smoke the ham. Been about 5 weeks since I started this thing and it's been equalizing for 16 days now. I modified my UDS so I can hang it in there and I will be building a net for it in a few minutes. Using a...

gave them a try and definetly worth passing along . . . . used my homebrew ESB when I made them. http://www.tasteofhome.com/Recipes/Beer-and-Pretzel-Caramels Ingredients 1/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar 1/2 teaspoon salt 2 cups miniature pretzels...

6 days after the last cure application this is whats left, the rest has been absorbed collected about 3/4 a cup of liquid this time, about the same as after the first week and about half of the week prior cure brushed off (with a vegetable brush) and back into the fridge for another 2 weeks...

ok little busy getting and setting up my new phone BUT finally got the 3rd coat of cure on the ham so gonna let it sit for another 3-4 days and then start the "equalization" for 2 weeks. Took some picts of b4 the 3rd coat and after include close ups of the shank and aitch bone pocket . . . 2...

actually I said but I'm using a cure made of kosher salt, dark brown sugar and a bit of pink curing salt. ratios is about 3:1:a touch. I have exact weights upstairs somewhere. I get as much on as I could get to stick all over including the shank end (cut very low not much meat there so I...

hit it with another does of cure today. Looking good but not much moisture loss yet (a cup at the most). Still have 12 days to go b3for I take it off cure. More updates to follow

had some issues with life getting in the way and procurement BUT . . . . 18 lbs'er curing now will continue to post as the process goes. Should be done curing on 01 Dec then on to the smoker :rockin:

picking my green ham up Tuesday after work . . . Porky is still walking around (until Monday)

country arent but Virgina are was just using it as a further example . . . I think I have the concept and process down "in theroy" it's just I dont live in Theroy . . . let me see if I can find one of the links I've been looking at . . . **EDIT** http://pubs.ext.vt.edu/458/458-223/458-223.html

I mean like Virgina style or country ham but yeah basically the same thing. Take a whole rear leg of a pig and cure/smoke that sucker.