Hi all,
I thought i stick up a few pics and say a bit of a thank you (well so far i havent been able to try them yet!!) to wheels. i have been reading his blog for the last few months and looking through this forum. and i have managed to build a curing chamber and fermenting chamber that seems to be working quite well. so here are my pics of what ive been this evening.
Hams just out of the salt (6 of them in all)
Bellies cured and rolled x 6
Todays Coppa X 6
And Lomo x 4 (made bacon from the other 2...!)
next up is chorizo and other cured sausage will give it 2 weeks or so before i tackle them.