Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Agustine on January 29, 2018, 06:03:47 PM
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Thought it was time to slice this guy up LOL
(https://i.imgur.com/2jvvu1m.jpg)
Two years later
(https://i.imgur.com/MA1tsqv.jpg)
All cleaned up with red wine and vinegar.
(https://i.imgur.com/EOKvJT3.jpg)
(https://i.imgur.com/U5gc2DB.jpg)
(https://i.imgur.com/UxET5wB.jpg)
(https://i.imgur.com/Pf2RoAE.jpg)
Thin slices
(https://i.imgur.com/5B5Nahb.jpg)
(https://i.imgur.com/f4GmJ1f.jpg)
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How cool is that
Sent from my iPhone using Tapatalk
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Dayum ! ! !
BD
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It looks nice and dense. YUM!
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Thanks
I do not think I would do it again but at least I can say I did it LOL.
I was going for the one year mark but life just got in the way and almost forgot about it hanging in the basement. :)
Anyways it turned out very good.
Used some in a yellow split pea soup the other day and it added a very nice flavour to it.
(https://i.imgur.com/uSgXcFm.jpg)
(https://i.imgur.com/OiI8TKT.jpg)
(https://i.imgur.com/Kgx5xO9.jpg)
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Looks great
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Nice.
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Outstanding ...
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WOW!! Looks great!
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Agustine: Could you share your technique/recipe with us in the recipe area? That looks amazing!
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I will see what I can come up with. When you say recipe section I did not see a section for dry curing which this is. Can you suggest where you would like it?
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I will see what I can come up with. When you say recipe section I did not see a section for dry curing which this is. Can you suggest where you would like it?
My confusion...sorry... :-[ This thread section would be great. If you wanted to title it as your ham curing recipe - or some title that helps folks find it s a recipe, that would be great.
Thanks!
T
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Nice!