Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by warston » Mon Feb 11, 2013 5:06 pm
does anyone know how to make this kind of cured meat ?
sharing the recipe will be really appreicated
thanks
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warston
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by wheels » Mon Feb 11, 2013 5:50 pm
Using the search facility at the top right of the forum to search for Bayonne, produces this topic that may be of help:
viewtopic.php?f=3&t=5974
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wheels
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by warston » Tue Feb 12, 2013 6:26 pm
thanks wheels ! i think i was mistaken , what i wanted is the wet cure of jambon as i came to know that bayyone is the dried one ..
so please update if someone has the recipe
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warston
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