Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Help with feral pig meat recipes
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="double_d" data-source="post: 1431898" data-attributes="member: 105539"><p>This is something I have always wanted to try and never got bold enough. I have a large working fridge with a Johnson Controller that I used to use to ferment lagers (I can keep it at 40-55 no problem) but never got bold enough to dry-age/Cure a large ham. Sounds like you have done it before - do you need to introduce any wild yeast or anything to get the "right mold"? Anything to look out for? I'm going to give this a try</p></blockquote><p></p>
[QUOTE="double_d, post: 1431898, member: 105539"] This is something I have always wanted to try and never got bold enough. I have a large working fridge with a Johnson Controller that I used to use to ferment lagers (I can keep it at 40-55 no problem) but never got bold enough to dry-age/Cure a large ham. Sounds like you have done it before - do you need to introduce any wild yeast or anything to get the "right mold"? Anything to look out for? I'm going to give this a try [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Help with feral pig meat recipes
Top