fantomlord
is Blowin Smoke!
just butchered up a small hog, and was hoping to do something a little different, and venture a little deeper into charcuterie.
was looking at the big charcuterie thread, and hoping to do something along these lines:
http://www.bbq-brethren.com/forum/showpost.php?p=3174209&postcount=56
thread: http://www.bbq-brethren.com/forum/showthread.php?t=205412&highlight=prosciutto&page=2
hoping Fatback Joe will weigh in with a little more detail on the process...
any other advice (along with recipes/guides) is more than welcome!
Thanks everyone :thumb:
was looking at the big charcuterie thread, and hoping to do something along these lines:
http://www.bbq-brethren.com/forum/showpost.php?p=3174209&postcount=56
thread: http://www.bbq-brethren.com/forum/showthread.php?t=205412&highlight=prosciutto&page=2
hoping Fatback Joe will weigh in with a little more detail on the process...
any other advice (along with recipes/guides) is more than welcome!
Thanks everyone :thumb: