Again, I've been away for awhile. I haven't made any cheese since May, leaving the calves to empty out the cow. I did make some Black Forest Maple Bacon in August, though, using the method
here. Bottom line: meat candy. Just be sure to cook it low and slow or it carbonizes very, very quickly. This stuff is too premium to waste that way.
I have fresh pork shoulders to make into ham and am looking for good solid recommendations on how to do that. I tried a couple of fresh hocks when I did the bacon, using the same method, but they ended up way too salty. I probably should have cured them for less time, I am guessing.
And I tasted Sopressata for the first time a week ago while on a trip, so now I have the goal of making my own salami.
I had to butcher a cow in October...she was slaughtered and quartered for me and I was able to hang the meat in a cooler for 10-14 days, but yes, I did the cutting. Sad story as she was my replacement heifer, but that's just how it goes. Anyway, I have a lot of beef in the freezer, too, that I'd be interested in curing if anyone has some suggestions. I have made corned beef and pastrami in the past with very good results.
New hobbies!