I think she's mad at me..

GARNAAL · Dec 1, 2012

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 ??:mrgreen::mrgreen::mrgreen:

Bubba Gup · Dec 1, 2012

Just ordered my country ham from Edward's today. No way I'd get the green light on that project.

landarc · Dec 1, 2012

You're good as long as when she says you are "taking up too much space" she doesn't stop there.

Good looking projects you have there. I need to look up carne salata

GARNAAL · Dec 1, 2012

landarc said:
You're good as long as when she says you are "taking up too much space" she doesn't stop there.

she's mad - but she's not dumb...
(doesn't bite the hand that feeds her BBQ & home made Charcuterie):mrgreen::twisted::mrgreen:

code3rrt · Dec 1, 2012

Wow, Keep us updated, looks like a great project!

willowrun · Dec 1, 2012

Same here,.my significant other thinks the freezer is for her stuff.

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willowrun · Dec 1, 2012

BTW that looks great. I hate tpatalk
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GARNAAL · Dec 7, 2012

well here some progress pics..

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 !!

gtr · Dec 7, 2012

If she gets really ticked, just send that stuff my way. I'll take very good care of it.

Just trying to help a brother out here. :thumb:

realspaazz · Dec 7, 2012

Sounds like your sweetie might appreciate a third fridge for Christmas.

:wink:

Johnny_Crunch · Dec 7, 2012

That's some sexy pr0n!

tish · Dec 7, 2012

Looks to me as though they deserve their own dedicated fridge. Could make you both very happy. Merry Christmas? :wink:

chicagokp · Dec 7, 2012

Yes, I will store your wares at my place, just ship 'em over!

:thumb:

frankie482 · Dec 8, 2012

GARNAAL said:
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?

Freddy j · Dec 8, 2012

Beautiful looking food.

GARNAAL · Dec 8, 2012

@ frankie482

"What are you hanging those in to dry?"

I'm using a small 1.7 Cu Ft thermoelectric Fridge..
here you can see the fan..

(has no compessor for cooling - but uses a Peltier type cooling element and has a built in Fan, which enhances the air circulation inside the unit - hooked up the condensation water outlet spigot (at the back bottom outside of the unit) to a plastic tube feeding into a 1 gallon milk bottle.. so I did not get a mess from overflowing or have to worry about emptying the small reservoir all the time.)
Some Wine coolers have a similar type cooling arrangement.. check at the stores to see if they have an internal fan..

Or you could use an old fridge, buy a line voltage switching thermostat, which you place inside the fridge and hook up to the powercord supplying power to the fridge.. (trhis way you can set the desired drying temps - normally set to 55-66 F, which is higher than most fridges normally allow to be set at.... and place a small fan inside the fridge for air circulation..)

GARNAAL · Dec 10, 2012

oops - my mistake -

it's not a 1.7 Cu Ft but a 2.4 Cu Ft Fridge..

neuyawk · Dec 10, 2012

You sir are awesome. That is all that needs to be said.

GARNAAL · Feb 11, 2013

UPDATE UPDATE

here my ~15 lbs Prociutto Ham - checking up on it, after 1+ month in the dryer...
still a couple of months more to go, before taking a slice from it - I can't wait...

caliking · Feb 11, 2013

Awesome looking charcuterie projects. You can't be that far away from me, in case you are looking for someone to do quality control :wink:

I think she's mad at me..

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