Quote:
Originally Posted by omega50
Meat project Day.
Whole Lomo Embuchado-Coffee Cured Duck Bacon-Duck and Turkey Tasso and turning a Coppa into Tasso.
Extruded Cardamom Beef Jerky
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Lomo Embuchado-Spanish dry cured Pork Loin w/Smoked Paprika, Black Pepper and Garlic.
Dry Cured Juniper Loin in the style of Speck
Both just finished curing and now drying for a cold smoke session before 6 weeks in the cave
