Cured Meat Update

Now that the jowls have cured, I rinsed and dried them, and they are now hanging for 1-3 weeks until they are completely firm. I’ve tied them with butcher string, and they are hanging in a cool dry place- in the garage fridge.  (You can view a larger photo by clicking on the one above.)

I may move these to another location when I hang the bresaola… stay tuned for more on that on Wednesday.

Today is also the day that I can take my pork fat and meat from the -10F environment it’s been in for 12 days, so I can start the salame and sausages.

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One Response to Cured Meat Update

  1. Janet says:

    I think we may have to have a “Where’s Grumpy?” photo contest in this house of messes…

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