Pics - Bacon - Ham - Roast

I gotta go eat lunch now!

Mr. T - They say a picture's worth 1000 words, and yours certainly says a lot. Looks like you're approaching commercial production there.

Those are some pretty good size bellies. How much do they weigh?

How long are you going to dry age the roast? Also, do you keep it wrapped in cheese cloth the entire aging period?

quote:

Originally posted by dls:
Mr. T - They say a picture's worth 1000 words, and yours certainly says a lot. Looks like you're approaching commercial production there.

Nah!, I'd say that Mr.T is getting ready for the Montana winter.

Stock up before you get snowed in.

Thanks,
Pags,Cal, a lot said there. So far it has been the mildest winter in 22 years.

dls
The belly is a 11 pounder, halved. It will hang in the cooler for a couple days then blocked, wrapped or vacuum sealed and frozen.

The roast will be dry aged 30-33 days. The cloth will stay on the entire time. It's my opinion that it saves some carving prior to cooking.

The ham is in it's second week of a 56 day cure. It will then go to a equalization period for 20 days prior to smoking and a 1 year aging process.