bouche Posted October 7, 2010 Report Share Posted October 7, 2010 I ordered a bunch of curing salts today. Working my way through Charcuterie Has anyone got into the craft before? Link to comment Share on other sites More sharing options...
fluffhead77 Posted October 7, 2010 Report Share Posted October 7, 2010 Me too... The 'bone and his lady and her brother gave it to me for my b day... i'm seriously lamenting the fact I have no basement area to hang the sausage. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted October 8, 2010 Report Share Posted October 8, 2010 We're so lucky, we have the perfect room under our stairs. We keep our preserves in it now, it'll be great for meat!"Hang the sausage" hehehe. Link to comment Share on other sites More sharing options...
meggo Posted October 12, 2010 Report Share Posted October 12, 2010 thank you sharon! i totally snickered at that too and i am trying not to take it any further. PS... cured meats.. drooooooooooooooolll... Link to comment Share on other sites More sharing options...
bouche Posted October 21, 2010 Author Report Share Posted October 21, 2010 I've got my chems. I just need a good scale to start curing. I'm going to start easy....make some bacon. Apparently it's great even without smoking it. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted October 22, 2010 Report Share Posted October 22, 2010 I will be the judge of that. I'm not buying it yet. I like smokey bacon!Can't wait for you to graduate to summer sausage! Link to comment Share on other sites More sharing options...
fluffhead77 Posted October 22, 2010 Report Share Posted October 22, 2010 Have you found a place for him to hang it? Link to comment Share on other sites More sharing options...
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