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Jan. 27th, 2010 07:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerYork (quick-cure) ham is smoking downstairs, along with some 16th c. beef/pork sausages that are supposed to be "put to dry in the chimney." I'm cold-smoking them overnight and then hanging them in the oubliette for a couple weeks to firm up.
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Date: 2010-01-28 06:17 am (UTC)how long do you plan to age something that's already 500 years old?
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Date: 2010-01-28 09:06 am (UTC)no subject
Date: 2010-01-28 01:17 pm (UTC)no subject
Date: 2010-01-28 06:08 pm (UTC)