Spanish style & cold smoked over oak

Air dried cured meat and salami recipes

Spanish style & cold smoked over oak

Postby Greyham » Fri Dec 05, 2008 5:24 pm

Have a look at these beauties, just come out of Dehydrator. Be ready in about two weeks if air dries or even now.

[img]<a%20href="http://s533.photobucket.com/albums/ee333/tedlet/?action=view&current=smokedspanish001.jpg"%20target="_blank"><img%20src="http://i533.photobucket.com/albums/ee333/tedlet/smokedspanish001.jpg"%20border="0"%20alt="Photobucket"></a>[/img]
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Postby saucisson » Fri Dec 05, 2008 5:59 pm

Nice, they look yummy :)

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Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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