Friday, March 18, 2011
Lonzino and Spicy Lonzino
Hung 1 of each last night. Both about 4 lbs. For the spicy I added 3 tbsp of New MEXICAN CHILI POWDER (mild) to regular recipe listed in another post!
Monday, March 7, 2011
Spicy Lonzino
3/7
Started an experiment tonight with a Lonzino using the recipe written earlier in this blog, but adding 3 TBSP of Mild New Mexican chili powder to spice it up. Should be good!
Started an experiment tonight with a Lonzino using the recipe written earlier in this blog, but adding 3 TBSP of Mild New Mexican chili powder to spice it up. Should be good!
How cool is this! Prosciutto is ready!
Prosciutto is ready after 4.5 months. Probably could have improved with age, but I don't know how..it's out of this world!
Saturday, March 5, 2011
New Batch March 5, 2011
Started new batch of Maple Bacon, Guanciali, Pancetta and Lonzino today. Bought local pig this week. 206 lb. meat, must have been a huge pig!
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