Hanging / dry aging a $1,300 cow carcass in the garage for two weeks before I start butchering this Saturday. Ideal temp is 33° - 37° F. Last few days have been tricky - daytime highs of 50+ degrees.
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10/ I've tried head cheese, and it's good, but it's also a lot of work, and it comes at a time when you're buried in other work. I've taken to making guanciale, or, as I like to call it, "face bacon".https://twitter.com/bc_nbc/status/1232322195054923777 …
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Aye, without a commercial kitchen.
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