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Old 12-08-2012, 03:41 AM   #14
On the road to being a farker
frankie482's Avatar
Join Date: 04-05-09
Location: Perryville

Originally Posted by GARNAAL View Post
had to make some space in my dryer today - 'cause it's time to hang the Carne Salata..

moved out my leftover stash of Salamis and Dutch Dried Sausages "Drentse Gedroogde Worst"
and vacuum packed them to prevent them from drying out too much..

and then got busy with the Carne Salata..
out of the Cure..

here's the netting..

rinsed off the spices and soaked in cold water for ~ 10-15 minutes..

put them in the netting - ready to hang and dry for ~ 15 days..

and they will be ready to slice up just before Christmas - lets go find some real sweet melons !!
What are you hanging those in to dry?
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