I think she's mad at me..

Last edited:
GARNAAL said:
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...
Click to expand...
Boy, and people think 12 hours for a brisket is a long wait...

That looks awesome. I'm sure it will taste even better.
 
caliking said:
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:
Click to expand...

-----------------
I have my local QC department -

the wife..

only problem in my opinion is -
she takes far to many samples.....:laugh:
 
Mine may complain about refrig space BUT......when I bought my Jambo she didn't even ask the price....as long as I'm happy and put food in front of her that she doesn't have to go to the grocery store, buy and then cook....she is HAPPY!!!!!!!!
 
update from the QC department..

well - the QC department came by yesterday to check..:mrgreen::mrgreen:

we had to make some space in the dryer for some Bresaola which came out of the cure..

took a knife and cut a taste of the Prociutto after ~ 2 months drying..
HPIM5608r.JPG


mmmm... what a taste - and you can't beat that price anywhere!!



HPIM5606r.JPG


and I don't think she's MAD at me anymore !!!
 
Never again !!

I'm NEVER NEVER NEVER making one again.....

might as well leave the knife right by it..

every time I walk by it, a little voice in my head tells me to take a slice and taste it..
 
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