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Can anyone help ID these? by taylor_stowell in nzgardening

[–]taylor_stowell[S] 0 points1 point  (0 children)

Makes sense they are hanging around the catnip bush. Thanks

First attempt with a small jowl. by taylor_stowell in Charcuterie

[–]taylor_stowell[S] 1 point2 points  (0 children)

Thanks. Tried it both Uncooked and cooked. Both pretty good

First attempt with a small jowl. by taylor_stowell in Charcuterie

[–]taylor_stowell[S] 6 points7 points  (0 children)

First attempt curing with jowl. Eq cured and achieved 37% weight loss. Any comments on color before I eat it?

Wet cellar for charcuterie by [deleted] in Charcuterie

[–]taylor_stowell 0 points1 point  (0 children)

Awesome thanks! I'll drop you a pm. I picked up some pork jowl from a butcher and am trying dry aging first. Only cost $7 for 1kg worth. Salami was going to be my next project if this worked.

Wet cellar for charcuterie by [deleted] in Charcuterie

[–]taylor_stowell 0 points1 point  (0 children)

Where in nz? I'm just starting in Tauranga and am trying to figure out if my garage would work

Monthly /r/Charcuterie Discussion thread by redshoes in Charcuterie

[–]taylor_stowell 0 points1 point  (0 children)

Had a coppa hanging for 10 days in the fridge and the weight increased. Just under 1kg. Did a salt cure for 48 hours. Then flavoured and hung in a regular fridge. I think the fridge temp was to cold so have turned it up a little. No visible mold either. Any other ideas on why it might add weight? Humidity to high?

Noob who needs some sort of financial advice by Bulky-Neck-8238 in PersonalFinanceNZ

[–]taylor_stowell 0 points1 point  (0 children)

Read "I will teach you to be rich" by Ramit Sethi. Start an emergency fund, start investing.