Monday, March 05, 2007
This year's 23-pound ham (which now weighs significantly less than that, I think, now that the brine has driven out a lot of its moisture) is done curing and is hanging in a muslin bag on the front porch. It will air-dry for a day before it is ready to be stored or cooked. It smells divine.
I still haven't made the danged sausage. Is that pathetic, or what? I need to get busy. We have already copped out and decided not to stuff it in casings this year. We use more bulk sausage and patties than links anyway.