It was Charcuterie Sunday, but

Discussion in 'Pork' started by poopypuss, Mar 20, 2016.

  1. poopypuss

    poopypuss Smoke Blower

    I had to pull a piece of shoulder off so I didn't seem all high falutin'




    I ended up with 15 lbs of pepperoni that'll be hung in the basement for a couple months, a Lonzino that will join them, a Capicola and Lomo that are going into Umai bags, 12 lbs of Canadian Bacon (4 lbs have cayenne in the cure, just for fun), and what was supposed to be a Bresaola will instead be a hunk of PA Dutch Dried Beef using Bearcarver's recipe... because I used his Canadian bacon recipe, and I figured what the heck.
     
  2. bauchjw

    bauchjw Master of the Pit

    :sausage:
    Going crazy! I wish I was that ambitious!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I wish I had the ability to hang stuff in my basement!

    But I don't have a basement, no basements in Florida.  [​IMG]

    Al
     
  4. bauchjw

    bauchjw Master of the Pit

    Hehe
    No frost lines either!
     

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