Thread: Charcuterie
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Old 04-13-2018, 02:05 PM   #7
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Join Date: Oct 2007
Location: Houston
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Originally Posted by BBReezen View Post
Something about that just does not look appealing. Not knocking it because Iíve never tried it but at first glance no thanks!

It never ceases to amaze me the broadness of things that everyone on this site does. I tend to not pay attention to most things in the world and this would be one thing that I had no idea existed. Itís interesting to see what different folks do as a hobby or other things.
The color of meat has me wondering what process he used to cure the meat. The meat should not be brown like that. The cure itself keeps the meat pink which is why im asking what technique/process he used. And with that much meat in the chamber you will have a tough time controlling your humidity and moisture level.
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