What should I cure next?

Discussion in 'Curing' started by rgautheir20420, Mar 13, 2015.

  1. I am sort of a loss. A week ago, I had 5 or 6 hunks of meat in my fridge curing. Now I have none and it just feels wrong. Currently I've got 2 Coppa, 1 Pancetta, 10 lbs of salami (2 recipes), and 1 Lonzino drying. 

    Does anyone have any suggestions?
     
  2. Though the pancetta may have you covered, Bacon is always a good choice in my house.
     
  3. Damn! Sorry I forgot to mention I've got a few lbs of bacon in the freezer too [​IMG]
     
  4. LOL. Looks like it's time to eat!
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pickle a cow's tongue... check out snorkeling girls cow tongue... Pickled cow's tongue is really good.....
     
  6. How about hangovers, figure out a cure for hangovers!!   [​IMG]
     
  7. Ohhhh a good Friday morning joke!!! Now that would be a find!
     
  8. dingo007

    dingo007 Smoking Fanatic

    Corned Beef for Paddy's day next week.......[​IMG]
     
  9. How about Canadian Bacon? I love home cured/smoked Canadian Bacon.
     
  10. What kind of meat you have on hand ?
     
  11. I don't have anything on hand. I'm more looking for something to cure and then dry in my chamber.
     
  12. Landjaeger
     
  13. Done! I saw that thread that someone (can't remember who now) had done and that stuff looked amazing. I've only got large beef middles, so I wonder if that's ok?
     

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