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My Ham Thread

itsstillmatt

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

kwilkinson

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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.
 

edinatlanta

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lee_44106

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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.
 
Last edited:

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