figures I'm going crazy..
(actually according to her - I'm taking up too much space in the extra fridge in the pantry...)
Started ~ 10 lbs of Carne Salata to be ready before the holidays..
and ground up:
pork cushions in the rub to cure for 5-7 days:
here you see the salt is pulling some brine already: I'll be netting them in ~ 5 days and drying them.
and here's why she got mad... my 60 to 80 day project...
I got a nice 15.5 lbs fresh ham for $1.99/lbs- rubbed with Salt, Sugar, Ground up juniper berries and cure #2 - to cure for 30 days in the fridge, before hanging it to dry for 30-50 days...
now I ask you - what's up with that ??