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PostPosted: Sun Jul 14, 2013 8:52 pm 
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Fiesty Fowl
Fiesty Fowl

Joined: Mon Apr 16, 2012 7:52 pm
Posts: 1027
Location: Melbourne
Finally some pictures!

Freshly picked and ready to be sorted:
Image

A couple of kgs for salting and dry curing:
Image

Then hung outside for a few weeks:
Image

A couple of weeks later the brined ones transferred into jars with a strong brine and spices and the air cured packed into some salt until needed. They were super-wrinkly AND salty! They were rehydrated with a cold water soak then marinated and eaten or given away. The brined ones are still a few weeks off (tasted one on Friday and still a bit bitter).

Image

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