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09-07-2016, 09:45 PM
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Møøse bites can be nasty
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My latest charcuterie projects
Pulled these from my curing fridge today. They felt ready. Maybe could've dried a little longer, but it's a new curing fridge that I'm still learning how it's going to do. Removed from the cases and vacuum sealed to equalize for a few weeks. Then it's to the slicer.
 The smaller one in the back is a lonzardo, loin/fat cap. The one in the front is a coppa.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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