Hey guys,

 

Here is an update on the progress of my Tuscans and some other projects. My curing chamber has been holding pretty steady at about 65 degrees with a RH of between 64% and 70%. I took them out to give em a cleaning yesterday. I had some very minor, potentially bad mold spots on them. All is well now. Next to them, you can see a batch of saucisson secs which appear to be doing very well. If my untrained eye might say so. I added a couple of of tbsp's of brandy to the meat, so I am very anxious to taste these. They're about two weeks old. I'm guessing one more week and We're good to go. I also have a Bresaola about to finish its second week in the fridge. I soaked the meat in wine for about 12 hours before applying the cure. It smells awesome. After this week, it has 3 weeks of hanging out to do. 

 

I'm not sure of the next class date, but I'm hoping to be able to bring all of these and some other goodies that I've been working on, for all of us to feast on. I'm especially excited for the Bresaola. Jamie, I dont know if you have a paticular item that you wanted to work on in the next class, but I'd like to let it be known that I'm Koo koo for Copa!

 

Cheers!

 

Wayne