The Texas BBQ Forum

Posted: **Thu Mar 16, 2017 9:48 pm**

So I've been doing bacon for a about a year now. A few batches, simple recipes; cold-smoking thus far has worked without adverse affects. Took my first at a ham and dry cure prosciutto last November. The ham started Thanksgiving and ready for Christmas turned out perfectly <see picts>. The prosciutto is in the dry chamber happily resting. (converted deep freezer set at 60f/70h). We'll see how that turns out next Christmas.

In the meantime, I'm starting two more Proscuitto Fanou's today <see picts>. Salted and in the fridge for the next month. I'm thinking of cold-smoking one of the legs for 24-72 hours and hang in the dry chamber. The other one I would just let dry and hang in the chamber.

I'm also starting another batch of bacon (2 bellies), Canadian bacon, and giving a shot at Lonzina. Also started an Apaki/Bresaola.

Go big or go home!

Posted: **Fri Mar 17, 2017 1:02 am**

Looking good, keep us posted please.

Russ

Posted: **Fri Mar 17, 2017 5:38 am**

Very nice! One day I will have to learn how to do this.

Posted: **Fri Mar 17, 2017 7:30 am**

this stuff facinates me :salut:

Posted: **Fri Mar 17, 2017 9:26 am**

Posted: **Fri Mar 17, 2017 9:49 am**

This is going to be GREAT!

Posted: **Fri Mar 17, 2017 2:21 pm**

Oh man, yer just hurtin' me here. Pass me that hamsicle in the first pitcher.

Posted: **Fri Mar 17, 2017 3:17 pm**

?Hamsicle? - - hope I can remember that smithy and use it in the future - - - of course I will give "old whatshisname" full credit for the creation :dont:

Posted: **Sun Mar 19, 2017 3:43 pm**

Looking great! I seriously can't wait to see how that prosciutto turns out.

Posted: **Thu Mar 30, 2017 6:41 pm**

Overall going well. Didn't desalinate as much as I should have so hoping to recover them by giving them a post-cold-smoke desalting for 24-hours. All the others are happily in the curing chamber resting for 2-12 months.

Posted: **Thu Mar 30, 2017 8:21 pm**

That looks every bit as professional I've seen, and my mate is an ex butcher so I've seen a bit.

Russ

Posted: **Fri Mar 31, 2017 3:37 am**

Look'in good !!! :cheers:

Posted: **Tue Apr 04, 2017 4:14 pm**

No words or smileys can express the awesomeness contained in those pics... Absolutely BEAUTIFUL!!!

Posted: **Sun Jul 30, 2017 9:54 pm**

I just stuffed my face with food and seeing these pics is making my brain bargain with me as to if I can eat some of that. Looks great!!

Posted: **Mon Jul 31, 2017 7:01 am**

That is awesome. I must admit in your description I had so many terms I wasn't familiar with, but the pics cleared up most of that. You are truly and artist there Sir. I would be scared to attempt any of that. :bow: