Well it's that time of the ear /ck/. Show me watch you got.
>>21100448*what you got.damnit i hate when butterfinger syllables
>>21100448Nice stash, whatcha got?I don’t have a stash yet but is fall the best time to order a whole cow? I was just looking at the prices and the stuff near me is the same, or higher, than retail
I have dangling meat but it's not hanging from the rafters....
>>21100448i like the filter, like in dahmers apartment photos
>>21100448ohhh pretty O.Ocuring meats scares the shit out of me, dunno why, prolly just ignorance.how's your temperature and moisture in there? ever had problems with undesirable molds and stuff?
what an inefficient use of your addic space. I could grow so much weed and shrooms in there.
>>21100448>time of the earfucking retard lmao
>>21100564It's all pork. Haven't done cow in years, mostly cause of the price - pork is about 3-4 euros a kilo, while beef starts at 8-10. Did a couple of horse fillets once - best dried meat you can brake your teeth on, but it's basically like buying deer.>is fall the best timeI get my meat from a local butcher(decent sized company) that also runs it's own farms and he usually get's his piglets around february/march and slaughter them at the end of december. I also get whole lamb from him in may. I think for a male calf it's around the 7 month mark when it's ready. But the best time to prepare them is about december, cause you got good cold weather with not alot of moisture n the air, and don't have to bother with keeping the meat if freezers.The ones shaped like horseshoe are made with real pork intestine, while the ones that look like salami are with paper casing.>>21100585>problems with undesirable molds and stuff?two years ago we had a very mild winter, and I had some green mold(white mold is what you want) started to develop. Took all the sausages down, washed them with warm water and put them in my parents old fridge. I had to buy an battery fan to keep the air circulating, but they turned out pretty well. I have a friend who made a hanging rack infront of his AC on the terrace and cures them like that. >curing meats scares the shit out of methere is nothing to worry about. Get a good chunk of pork neck from the store, let it silt in salt for about a day(outside in a box or in the fridge), then let in sit in some cold watter for 4-5 hours; let it dry; season with whatever you think is good for you( I usually use black pepper, red pepper, cumin; coriander and mustard seed) hang it on the terrace - all that matter is air and a bit of cold.>>21100725>atticIt's a sort of a "summer kitchen/gazebo/shed" - I leave the windows open to create a draft
>>21100961Grim.
>>21100961>slaughter them at the end of decemberAh cool, guess I’ll aim for later this year, thanks for the knowledge meat bro!
>>21100448I will when i get home from work. Nice collection there anon.
>>21100448nice 'lection
Behold
>>21105447>2023-05-22 file timestampI've seen that image here before, if those are really yours you must have a pic of the final product by now
>>21105488Yes, I am interesting.You forgot your pic
>>21105466I've only posted this pic like 1 time before to no replies. No idea what you're referring to, but I do have a pic of an even earlier batch (the filename is recent because I compressed the 5mb og pic from 2022)
>>21105604I think I saw that post, I just didn't have anything to say. Looking good btw
>>21105627Thank you, anon. Also, is that homemade salami you're making? Looks dope.
>>21100448greetings from Veracruz, sisters
>>21105604>>21105447Bulgarian?
>>21105764Ayyy nice, I like the foil handle cover, gonna be some good meat!>>21105615>>21105901Man I need to nut up and get a grinder
>>21100448
>>21107002ponder the aromagod dayum
>>21107002this is definitely somewhere in the south
>>21105764Is this the work of a cartel?
