Carne Salata

[3rensho]

Just sliced up a batch of this air dried ham -

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

[Mr Walleye]

Tom

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

Mike

[HCT]

Looks great!!! I have to give it a go.

[Habanero Smoker]

Dry curing is one of the projects that is on my want-to-do list. This looks like a good one to start with.

[FLBentRider]

Sounds good, but None for me, not for lack of wanting. 55 degrees with 60% RH is hard to find around here.