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Old 12-01-2012, 04:29 PM   #1
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Talking I think she's mad at me..

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..
spice mix:

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 ??
food bloggin at
GARNAAL is offline   Reply With Quote

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