Dry cured, cold smoked then hung in my shed for seven months.
I sliced some paper thin pieces. The flavor is awesome. The plan is to cook it for Easter. Although I'm going to cut a few more pieces off before then.
This is my first time aging something after curing, and being able eat it without cooking or at least pasteurizing. I'm looking forward to doing a lot more of it.
I sliced some paper thin pieces. The flavor is awesome. The plan is to cook it for Easter. Although I'm going to cut a few more pieces off before then.
This is my first time aging something after curing, and being able eat it without cooking or at least pasteurizing. I'm looking forward to doing a lot more of it.
