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My Ham Thread - Page 6

post #76 of 82
Thread Starter 
The ham is turned.
post #77 of 82
Toss some bactoferm on it and wait another year. See what happens!
post #78 of 82
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post

Toss some bactoferm on it and wait another year. See what happens!

I just mean that I finished the first side, not that it has turned bad. What are you, Piob fermenting your shit. Soon you will want to smoke my meat and put barbecue sauce on in.
post #79 of 82
Not a fan of barbecue sauce.

But I did just put my first batch of chorizo into the fermentation chamber. I will be sure to send it to you forthwith.
post #80 of 82
Quote:
Originally Posted by itsstillmatt View Post

Soon you will want to smoke my meat and put barbecue sauce on in.

What do you mean "soon"? shog[1].gifsatisfied.gif
post #81 of 82
here is an instructional video from Cinco Jota:

http://www.cincojotas.com/advice-how-to-cut-ham.htm
post #82 of 82
I get my Iberico ham from la Tienda; would love to get a whole leg, but it'll take too long to eat. Instead I have individual 4oz packs in the fridge.
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