Food Rejoice foodies

fly

omg
Oct 1, 2004
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Steam
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You can actually replicate it's flavor pretty closely in your own fridge. Wrap a steak in cheesecloth and put it on a wire baking rack at the back towards the top of the fridge. Pull it out in about 3-4 days.
 

Amstel

The Hoarse Whisperer
Jul 12, 2009
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you're a whore, but in a good way. Kindof.
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You can actually replicate it's flavor pretty closely in your own fridge. Wrap a steak in cheesecloth and put it on a wire baking rack at the back towards the top of the fridge. Pull it out in about 3-4 days.

do you coat it in salt too? I've also heard coat it in salt, then wrap it in cheese cloth. Brush the salt off after you unwrap it. Season normally.
 

tre

fly gave me a handjob for marklar
Oct 15, 2004
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I'm seriously contemplating making my own dry-cured meats. If I had the right temps in my house, I'd be making homemade prosciutto for sure. I may do some dry cured sausages this summer.
 

tre

fly gave me a handjob for marklar
Oct 15, 2004
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I think the proscuitto is noble, but it's going to be a bitch shaving it paper thin when you're done. But the sausage, that will be amazing.

my knife skills are pretty sharp (lol, pun), and I have a shitty meat slicer, and access to really good ones. It's more about the process of just doing it.
 

tre

fly gave me a handjob for marklar
Oct 15, 2004
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LOLZ! That was my point Mr. I have knife skills and a shitty meat slicer!!! :lol:

but i don't wanna slice it all at once, so a little here and there with the knife would have to do sometimes, then when i want more, use the commercial slicer I could have access to