|
Does anybody have experience making goose prosciutto? My brother in law has had a successful goose hunting season so I figured I'd give it a try.
|
#
¿
Nov 14, 2011 16:45
|
|
|
|
| # ¿ May 2, 2024 06:29 |
|
|
mindphlux posted:I have a hygrometer. my wine fridge at 48-52degF has a humidity level of like 10-25% with no aid. uncovered water is like 20-30%. cheesecloth in front of fan draped in salt water is like 40-50%, as is misting once a day. nothing gets me up to the ~55-95% I want for cheese maturation and properly aging meats. I need like a mini humidifier, but my searches have been fruitless Maybe something like this http://www.bedbathandbeyond.com/product.asp?SKU=16030902
|
|
#
¿
Dec 6, 2011 17:43
|
|
|
I've got the day off work and was going to do yardwork but it rained this morning so I decided to play with meat instead! I've got beef jerky drying in the convection oven, salmon curing, and 5lb each of bacon and pancetta in the fridge! Oh and the trimming from the slab of pork belly i threw in the oven with the jerky for a couple hours at 200 then I'll see how it likes some time under the broiler to crisp the skin! So much meat everywhere
|
|
#
¿
Jun 11, 2012 17:34
|
|