So I've been curing meats for over a year now. I've cured well over a dozen muscles and countless salami's. Im going to save a lot of pictures of what Ive done in the past for days i have nothing to write.
Right now, i have 15 lbs. of Finocchiona, 10 lbs. of Genoa, and 10 lbs. of Sopressa. All of which are in what should be their last week of curing. Also, i have a 8 lbs of Lamb Merguez and as of today, I have 2 slabs of Lardo.
This past week, I just pulled some Genoa I had curing in natural casings and about 10 lbs of Tasso. The tasso came as a last minute thing when my chef was trimming some pork loin and threw me the scraps! Turned out to be delicious!
No comments:
Post a Comment