Comments on: Elk Brési w/ Wild Mushrooms & Labrador Tea

By: Kevin

Kevin — Tue, 18 Oct 2011 02:17:24 +0000

Deb – plastic wrap, generally. I’d think butcher paper wouldn’t be readily open/closable without significant holes to allow humidity to escape, and it to dry it out quickly. Plastic allows it to last a long, long, long time in the fridge.

By: Deb Krause

Deb Krause — Mon, 17 Oct 2011 15:42:50 +0000

when you wrap it for the fridge, do you prefer plastic wrap/bags or butcher’s paper?

By: Deb Krause

Deb Krause — Mon, 17 Oct 2011 15:36:42 +0000

oh, sadness :(

By: Kevin

Kevin — Tue, 11 Oct 2011 01:04:08 +0000

Deb – update = neglect. I let this particular product dry too long, and it was dry and hard as a piece of wood. The biggest lesson I’ve learned this past year is to keep on top of the items down in the cellar and when they hit an optimum, eat them, or get them wrapped in the fridge. Perhaps it’s my environment…

By: Deb Krause

Deb Krause — Fri, 07 Oct 2011 21:05:49 +0000

any updates on your dry curing?
i’m just starting to get all my ducks in a row to start some myself…
i love following your adventures! gives me confidence that i can do it myself too :)

By: Judy Z.

Judy Z. — Mon, 28 Mar 2011 02:02:57 +0000

Whatever this tastes like your photos are truly art. I could easily see them framed and hanging in my kitchen or in a gallery for that matter.

By: A Canadian Foodie

A Canadian Foodie — Sun, 27 Mar 2011 23:46:58 +0000

Now I have to google Labrador tea. What you don’t teach me! Sounds like you are in for another treat very soon!
:)
Valerie