It’s been over two months since I cured, cold smoked, and hung up a picnic ham to dry. A few days before Super Bowl Sunday I checked the weight and saw it was ready for slicing!
First of all, Happy Thanksgiving! Normally I spend Thanksgiving week doing a lot of shopping, prep work, and pie baking but not so much this year as we’re celebrating with some friends. Even though I’m in charge of the turkey (and my favorite stuffing) I found I actually had time to do something I’ve beenContinue reading “Chronicles of Charcuterie Continued: Cold Smoking Pork into Speck and Country Ham”