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I hope I'm not the only one that has started to make plans for dry cured meats and sausages for Christmas. I started a bresaola this week using Wheels' recipe and I am planning mostly Spanish items from the Weiss book Charcuteria. Lomo, chorizos, fuet and salchichon are on my to do list. What are the rest of you planning meatwise or otherwise for the holidays?

Heck I might pull the lonzino I started last Christmas and pulled in march, Its been vac sealed in the frig and looks like the day i sealed it....heck, I might try it tonight. and start another one . Thanks for getting the wheels turning Paul

Oh Poo. That's my Christmas spent on tenterhooks then, until I know whether Paul's guests have enjoyed it!

I'm awful, I end up doing an injection cured ham etc... etc... I guess, because I spend too much time telling other people what to do! A case of do as I say, not as I do!

Phil

Nothing more intelligent here than throwing a turkey in the brine about 24 hours before cooking it on the kettle braai

(and not forgetting to start defrosting it about 2-3 days prior)

Every christmas wwe do a lot of Cudighi as its such a festive seasoned recipe, this year we are curing and drying some large diameter ones for a fragrant christmas salumi.

I'll be doing the Turkey low and slow on the kettle BBQ overnight this year. I've been building up the courage to do it for several years now

And I'll be getting a Ham on soon too. I may even do the Christmas chipolatas too if I can get organised. They always seem to fall off the list at the last minute

Nothing more fancy planned right now than some triple cold-smoked streaky bacon a la Brican. Maybe some beef jerky too, if I can be arsed to fiddle with hanging it.

Nothing fancy.
A couple dry-cured pork tenderloins, at least a couple smoked cottage "hams" and some smoked cranberry plumps.

This where I've gotten to so far, 3 different chorizos (Asturiano, Cantimpalos, and Soria), Salchichon, and a bresoala. I have a coppa and lomo embuchado curing still, then I'm done except for the waiting.

Lookin' good, Paul!



~Martin