If not, I doubt it would hurt to add cognac to the slowly growing collection of bottles in the bar.

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Kenneth: I am obviously familiar with the fear involved in meat curing. I did cure this piece by a windowsill because it was cool and if I unlatched the window a bit, an imperceptible breeze leaked in. As long as it’s covered well in muslin or cheesecloth (light isn’t a good thing for the meat), I think it’s a fine place to do the hanging. Though generally people use cellars where it’s a little less dry. My biggest obstacle when drying the meat is to keep it from drying out too much, as a much higher-than-normal humidity is ideal for it to happen more slowly (aiding in flavor development).

But try this project–it’s relatively quick, and you won’t waste too much money if things go wrong. I think you’ll find that meat curing is more forgiving than it might seem at the outset.

Thanks.

Well, I'm not eating regularly and sometimes not at all as I stay on this laptop all day long, looking for a job.

But when I take my breaks, I look at your site and read your recipes. It is like talking to you……..

Anyway, hope all is well with you and cook well and write on. Love it !

Sincerely and Hello,
Jennifer