Text only | Text with Images

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: 3rensho on February 21, 2008, 06:34:41 AM

Title: Carne Salata
Post by: 3rensho on February 21, 2008, 06:34:41 AM
Just sliced up a batch of this air dried ham -

http://lpoli.50webs.com/index_files/Carne%20Salata.pdf (http://lpoli.50webs.com/index_files/Carne%20Salata.pdf)

Cut it about .75 mm thick (can read thru it) and it is one delicious snack.  I followed Len's recipe except that the RH was around 50% in my cellar during the 15 day drying.  The hint of cloves really sets it off.  No pix because it looks exactly like the shots on the link.

Tom

Title: Re: Carne Salata
Post by: Mr Walleye on February 21, 2008, 06:44:33 AM
Tom

I just went and had a look at it... mmm.... Looks & sounds fantastic!  ;)

Mike
Title: Re: Carne Salata
Post by: HCT on February 21, 2008, 11:13:02 AM
Looks great!!! I have to give it a go.
Title: Re: Carne Salata
Post by: Habanero Smoker on February 21, 2008, 02:06:08 PM
Dry curing is one of the projects that is on my want-to-do list. This looks like a good one to start with.
Title: Re: Carne Salata
Post by: FLBentRider on February 21, 2008, 06:03:34 PM
Sounds good, but None for me, not for lack of wanting. 55 degrees with 60% RH is hard to find around here.
Text only | Text with Images