I'd expect the smell to change as it transforms into the finished product. All sorts of interesting aromas can be created depending on what's going on inside the meat. The aroma of cheese is common as are some floral notes but others are common too.

Looks pretty pale on the inside too or is it the photo?

Boiling helps cook the pork skin making it soft and easy to slice. It also seems to act like a sear on a steak because the hams seem to plump up and draw in moisture when they hit the boiling water. Don't know if that's the proper term but that's how it appears to me. Of course once it hits the wate...

Are you also curing or just brining? 2-4 days isn't really enough time to EQ cure a loin, 10-14 days minimum. I only use liquid brines for brining/salting, and pretty much only for meats that are going to be smoked and/or cooked or dehydrated (like jerky). Sometimes I also use the EQ method for “dr...

I have used some "about" ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...

I'm doing the same. Thankfully with this new edition I was able to empty one freezer that was completely filled. Amazing what I found in the bottom of that chest freezer. You don't think hamburger frozen for ten years will be any good do you? :wink: :lol: It was also amazing how many hearts and live...

I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no help....

Don't believe table salt in Spain is the same as it is in North America. Table salt there, I believe, is typically sea salt. It was in the news a while back as having micro-plastics in it. Plastics aside, you can read where it contains 80 other nutrients of which some are surely nitrates. If I were ...

Sounds like you need to embrace equilibrium curing. Not only is it good for the wayward traveller but those who forget stuff like myself.

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just ...

Welcome to the forum Mujo. Can't wait to see some pictures.

Sure, just stuff and poach it.

The All American canner is on my wish list. That's a good canner. You'll love pressure canning. Its amazing what you can do with a canner if you employ some creativity and mix what you know about making sausage with canning meat. I have shelves filled with "corned venison" and "city ham" which were ...

Looks good. I use molasses sometimes myself. I think it gives things a nice depth of flavor and people are always asking for more of it.

Sounds good. I think I'll give this one a try too. I told my son he needed to stop hunting horns and start thinning the herd. You gotta be careful what you wish for because he did just that and even though he did all the skinning and dressing himself I was left with the final butchering and he's kep...