Enjoying the fruits of the dry curing season

Discussion in 'Curing' started by atomicsmoke, Jun 14, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Nothing new, but with the warm weather here more comes out from the freezer than goes in.
    Here is an example of our weekend charcuterie board:

    From the top: coppa, salted/dried/smoked backfat (lardo style), duck prosciutto, poached paprika backfat,smoked pancetta.
     
    Last edited: Jun 14, 2016
    charswifterie likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice!

    Al
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Oh my !!!    What a choice to choose from....  (wipe the keyboard)...
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    And where is my invite?

    Disco
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I don't dare inviting you to the Big smoke. You would be on the first westjet / greyhound back the moment you arrive. Let's discuss FedEx.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Apres-Canada Day charcuterie board

    Left to right:
    Smoked salmon log, cold smoked sockeye,smoked duck prosciutto, smoked dry cured hot sausage (pork+beef), deer hunter's salami, deer smoked sausage, sopressatta, nduja.
     
    Last edited: Jul 2, 2016

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