On long-term ferments
My main project for this week was kicking off a bunch of relatively long-term fermentation projects: the beginning of cheese-making journe and some dry-cured meats, and the latter required butchering a small roe deer.
This wasn't my first rodeo, but this time the butchers shipped the deer split into primals – which made my life slightly easier, but also prevented me from preparing a whole leg "prosciutto", as they sliced legs through to make them fit into a box.