antdad said:Do you really need a deep fat fryer to make proper bhaji's?
cheese_dave said:I had some romantic notion of an air-dried ham similar to ones I've seen in old barns in Italy. I was air-drying these in my garage with the small window open
cheese_dave said:I'm just weeping with joy that someone's changed the "You're" to "Your" in the title of this thread.
I've certainly had great success dry-curing pork belly to make bacon/lardons, and also making my own chorizo. I need to up my game for the full ham though. Thanks for the multi-step process Tony.
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