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Guess What\'s Hanging in my Basement
stike
Posts: 15,597
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)
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
Comments
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does it involve sweatsocks?
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Giada would be proud if it was a Prosciutto.
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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 maybeed egli avea del cul fatto trombetta -Dante -
'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 cigared egli avea del cul fatto trombetta -Dante -
keep guessing thoughed egli avea del cul fatto trombetta -Dante
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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. -
Is it a small pig?
Patti
Wichita, KS -
is it DUCK?
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Traditional ham. ?
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I hope it's Pancetta
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That's what I would guess.Pancetta.
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My guess is Salami
Although I think that hangs longer :unsure: -
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
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Ding ding ding ding ding
pics to followed egli avea del cul fatto trombetta -Dante -
Pork belly......bacon
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my quess was it is a tired Mad Max in a straight jacket!Re-gasketing America one yard at a time.
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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?
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
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I shudder to think what might be hanging there
Steve
Caledon, ON
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a dead hooker? lol just kidding
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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?
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