Sunday, October 1, 2017

The Perfect Cure

The cured ham finally reached the 66% of its original weight mark.  I probably should have pulled it at 70%, but I forgot.  Still, it looks fantastic, and tastes even better!



Roasted some oats for an chocolate-coffee-oatmeal stout.


Then roasted some organic cacao nibs.





Roasted enough to make a cup of hot chocolate, but I needed to do some grinding for that.


The hot chocolate was awesome, but going to get a blade grinder for future attempts.  Had to filter a lot of this out after steeping and heating.

Made a terrine for dinner.
























Transferred a red ale that became a ...




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