Anatomy + Food = Confusion
Wonderful article! In Spain they often cure the front quarter as well as the hind because " the only thing a red blooded Spaniard likes more than 2 hams per pig is 4"
I am in favor of expanding our "ham" horizons and considering a cure for every body part of every animal.
Great article.
I just cured some venison single muscle roasts and then pastramified them in the smoker.
I don't hang them, just liquid cure for 6 days in the fridge.
Sounds delicious. Separating an animal's thigh into single muscles is very neat and satisfying!
Wonderful article! In Spain they often cure the front quarter as well as the hind because " the only thing a red blooded Spaniard likes more than 2 hams per pig is 4"
I am in favor of expanding our "ham" horizons and considering a cure for every body part of every animal.
Great article.
I just cured some venison single muscle roasts and then pastramified them in the smoker.
I don't hang them, just liquid cure for 6 days in the fridge.
Sounds delicious. Separating an animal's thigh into single muscles is very neat and satisfying!