Left to right, front to back:
Pancetta tesa (peprika+can't remember), lonza (fennel), lonza (black pepper), bresaola (black pepper, wine bath). Capicola (gochugaru), guanciale (black pepper), pancetta arrotolata (cinnamon, cloves, nutmeg), capicola (black pepper, fennel). A lamb sausage I bought to culture the mold.
by thainebednar
5 Comments
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Zip ties! That’s the first time I’ve seen that, cool 😎
Looking good and nice variety. Well done with the weight labels. I did a experimental flat cure with garlic and pepper. Once at final weight I added a bit of Ricard some more pepper and powdered garlic to the vacuum seal bag before sealing for a month. One more week to see if I get the fennel / licorice from the Ricard.
Wheres the duck prosciutto?
How do you keep down humidity?