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Old 11-16-2007, 06:32 PM   #1
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My dad and I made a batch week before last. Here it is hanging to dry. It should be ready around Christmas. We started with 18 pounds of pork and it will lose around 30% - 40% of its weight when it's done. We did a trial run earlier this year and it turned out pretty darn good.



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Old 11-16-2007, 07:24 PM   #2
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I love that stuff. I don't have the know-how to make it yet.
Get a chair, some whiskey, and sit there and watch it cure. Very relaxing.
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Old 11-17-2007, 05:52 AM   #3
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That is some good stuff....
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Old 11-17-2007, 09:31 AM   #4
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Nick is that curing in your basement??
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Old 11-17-2007, 09:34 AM   #5
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That does look interesting.
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Old 11-17-2007, 12:29 PM   #6
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Quote:
Originally Posted by SteerCrazy
Nick is that curing in your basement??
It's at my fathers in his basement. It's in an old pump house where the temp stays around 40 - 50* and he has was to control the humidity.
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Old 11-17-2007, 01:01 PM   #7
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Nice job Prochilos!
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Old 11-17-2007, 01:21 PM   #8
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looks great!
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Old 11-17-2007, 02:33 PM   #9
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It do look good. Now where do a person hang that stuff? Do it have to keep a certain temp and humidity range? Wheres the recipe? Thanks.

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Old 11-17-2007, 02:47 PM   #10
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Temp and humidity are the important things...especially the humidity part..not enough and that stuff dries from the outside in...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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