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A not-unforseen problem
Sep. 2nd, 2011 10:29 amI'm running out of room. Not desire.
Since we've been eating the lonza I cured, I put another six pounds in to dry. (Three with white pepper, three with smoked paprika.) Also three pounds of shoulder from the same brine to make coppa. I think I'll buy another couple pounds of beef to start another batch of bresaola, since the latest batch came out well.
But all this requires about three months aging, and there isn't that much more room in the curing fridge.
The oubliette has Spanish chorizo hanging; it should be done in late October. I already have the next batch planned out (a period smoked salami type from Just Add Butter). There isn't really room for more than one batch of sausage to age at a time there.
But I wanna do more!
Since we've been eating the lonza I cured, I put another six pounds in to dry. (Three with white pepper, three with smoked paprika.) Also three pounds of shoulder from the same brine to make coppa. I think I'll buy another couple pounds of beef to start another batch of bresaola, since the latest batch came out well.
But all this requires about three months aging, and there isn't that much more room in the curing fridge.
The oubliette has Spanish chorizo hanging; it should be done in late October. I already have the next batch planned out (a period smoked salami type from Just Add Butter). There isn't really room for more than one batch of sausage to age at a time there.
But I wanna do more!
