Hurrah!
Its been 6 months since
Alan (named for
the British cab driver who donated his body to be mummified - For Science! No relation.)
got hung up to dry and its time to find out if he's going to make us horribly horribly ill.
Its not that I don't trust my methods but... well, I've never done this before, and that lump of meat has been hanging around in my cellar for the last 6 months. That is officially... outside my realm of instinctive comfort. If I die, I will my stuff to my family, my body to science, and the ham to Doctor Nik. If I do die, I'm not going alone:
I know that looks a little spotty in the photo, but the mold is actually pretty spare considering, and its all on the surface. It washed off pretty nicely, but I'm shaving off the outside layers anyways. First inside peek looks pretty decent:
Here it is posing with some fresh bread, a 12-month old Manchego and a glass of Chilean Malbec. I must say its pretty tasty. If we make it to the weekend we may consider it safe to share.
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1 comment:
Yes the whole preserved meat thing is out of my comfort zone too. At least you have a cold winter climate that is probably better for it than over here.
It looks evil on the outside but triffic on the inside.
PS. I saw that documentary about Alan too. Interesting experiment.
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