8 months curing. No mold. Bare flesh was rubbed with pork lard. I cold smoke it once a month, it helps keep the bugs away. Celler temp. Around 55 % humidity and about 16 to 18 celcius temp. First month packed in salt, changed the salt every week (4x) then a water bath for 2 days, been hanging around ever since. Started Nov 2023. I’m going to process it at 1 yr old. I hope it tastes.good, it should. Smells unbelievable. Lost about 30 to 40 % weight.
by goprinterm
4 Comments
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That looks amazing
That looks wonderful. Also, awesome mancave.
Where in Germany does this guy hang around?