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Guess What\'s Hanging in my Basement

stikestike Posts: 15,597
edited 1:40AM in EggHead Forum
about 17 pounds of meat, open air, unrefrigerated, two weeks to go before it's 'done'. :laugh:

if someone guesses correctly, i'll post a pic.

(zippy, steven, fidel are NOT eligible to play, due to previous conversation re: this month's dusty basement meat)
ed egli avea del cul fatto trombetta -Dante


  • FlaPoolmanFlaPoolman Posts: 11,672
    does it involve sweatsocks? :whistle:
  • Giada would be proud if it was a Prosciutto.
  • stikestike Posts: 15,597
    nope. i have a few breast of DP laying on a rack. close, but no cigar.

    15 pounds of duck prosciutto... yikes. slip one each into the pocket of the russian army maybe
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    'A' prosciutto. excellent. poolboy was thinking duck, but you are closer. i will be doing a prosciutto, but first gotta get a good organic ham
    close, but also no cigar
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    keep guessing though ;)
    ed egli avea del cul fatto trombetta -Dante
  • Some kind of a dried sausage?

    I was going to guess lardo or pork belly, but with a weight of 17 lbs, I decided against it. I was considering bresaola, but from your response to Le Oeuf Vert thought it would need to be a pork product.

    Whatever you're up to, I can't wait to see it. I would appreciate it very much if would be so kind as to post pics throughout the curing process.
  • pattikakepattikake Posts: 1,175
    Is it a small pig?

    Wichita, KS
  • is it DUCK? ;)
  • Clay QClay Q Posts: 4,435
    Traditional ham. ?
  • I hope it's Pancetta
  • HossHoss Posts: 14,600
    That's what I would guess.Pancetta.
  • Mr HollowayMr Holloway Posts: 2,034
    My guess is Salami :)
    Although I think that hangs longer :unsure:
  • stikestike Posts: 15,597
    You are onthe right track. Don't assume it is one thing that weighs 17#, it's two pieces actually. One 9# and the other about 8#
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    Ding ding ding ding ding

    pics to follow
    ed egli avea del cul fatto trombetta -Dante
  • dhuffjrdhuffjr Posts: 3,182
    Pork belly......bacon
  • RRPRRP Posts: 21,297
    my quess was it is a tired Mad Max in a straight jacket!
    L, M, S, Mini
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...

  • Stike, I assumed it wasn't pancetta because you told us the other week you had 3 pieces of pork belly and were preparing one sweet , another savory, and for the third you were making pancetta. I thought this was commmon knowledge and was therefore trying to guess what else you might be up to (besides no good). :laugh: Have you considered that some of us might actualy read your posts? B)

    Re:Started the Christmas Roast Tonight...
    Date: 2010/11/19 09:08 By: stike

    actually... decided on pancetta last night. mentioned it to my wife, and she said "yes" before i could finish my sentence.. (just like the old days!)

    so: bacons will be sweet, savory, and pancetta

    gonna dry it three weeks i think
  • I shudder to think what might be hanging there


    Caledon, ON


  • a dead hooker? lol just kidding
  • stikestike Posts: 15,597
    you get points for being wrong because you would have been right but since you thought it was so obvious as to be wrong, then you had to pick the wrong answer if you had any chance of being right. i think.

    i think i jumped the gun. i am going to post the pics later, when it has dried..

    even i am looking at the two of those things a "tad askew", given that it's basically uncooked meat hanging in the open air.

    but i am "trusting in the chemical gods"
    ed egli avea del cul fatto trombetta -Dante
  • Did you roll them, or leave them flat?
  • stikestike Posts: 15,597
    ed egli avea del cul fatto trombetta -Dante
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