Charcuterie: What if I leave this meat in my fridge for 6 months?

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

LawrenceOfHerLabia: Feb 4, 2005; by Ozmaugh

MsJoelBoxer posted:

Those pictures of the soppressata and duck breast prosciutto in the OP look awfully familiar .

If anyone wants to see my photo tutorials for those and also for peperone, they are up on my blog. The link is in my profile. Peperone, soppressata and pancetta are from April 2011, and duck breast prosciutto I actually just got around to posting about earlier this week.

I'm totally with the OP on vacuum sealing stuff for long-term storage. The dried sausages kept really well that way.

Now that it's cooled down and my basement closet is back to perfect meat-curing temperature, my next project is the bresaola from Ruhlman's book. I'm also just getting ready to start another batch of the soppressata because it was such a hit with friends, family, and boss.

Can't wait until the closet is filled like this again. (Well, it should look a little better since I have proper meat hooks now.):

That's a real inspiration. I shall commence digging a basement.

# ¿ Oct 1, 2011 08:14

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?