I finally started learning about curing meat. My first batch of bacon is meat crack, I can't stop eating it:
This bresaola has been hanging for three weeks, it's got a perfect mold on it and should be ready in another week. Smells incredible:
There's duck prosciutto working, and in a couple of weeks I'm buying a side of Mangalitsa pork.
I don't understand why my friends think I'm nuts, all I have to do is look at sites like this and it all makes perfect sense.