Here is a link to the beginning of the process thread... http://www.smoked-meat.com/forum/showthread.php?t=3796
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Dry-Cured Salami - To The End
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Nice...ain't sayin nothing else....I will CTS!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Finally, the freaking money shot. Yes King looks unbelievable. Kudos and for that... All the best. How did it taste?---------------------------------------------------
I plan ahead, that way I don't do anything right now.
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KCBS CBJ
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Absolutely beautiful!!! This post has inspired me so much, I have my brother (we'll just call him "Mr. HVAC") designing me a drying chamber specifically for this. He is head of the HVAC crew at a major hospital in the area, and I think he had his hooks in a stainless refer unit from there. Fingers crossed.
for sure on this. I wish I could give more. Hell, have some virtual money. Awesome, just awesome.
Tom
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Originally posted by Walking Dude View Posttho............no post since he tasted it............was it good............bad..........or did it kill ya, and thats why you are not posting????????
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I plan ahead, that way I don't do anything right now.
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KCBS CBJ
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Still here!! LOL
The flavor is real good. I will tweak the flavors a little next round, but for an unproven recipe with venison, it is a huge success. It actually can use a bit more drying time, so the other ones should get better.
Thanks for the kind words and points for sure.
Cooked with air not with fire.Last edited by Kingudaroad; 10-02-2009, 05:53 PM.Keith
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