Thread: Charcuterie
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Old 04-16-2018, 04:44 PM   #18
Pope & Young
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Join Date: Mar 2013
Location: Tomball, TX
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Finally came back to this thread. Originally I had my doubts when I just saw the OP. The meat looks terrible and uncured... but I guess it is the picture/lighting quality?

I have done some charcuterie (pastrami, Canadian bacon, salt pork, sausage, etc), but have not done any of the dried or fermented meats yet. Have the temperature and humidity controllers, just haven't found a good deal on a small fridge to dedicate to it.

Would love to see your setup with a better camera!
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