Hi all,
I am still gathering about do and don't do's before I build my house and design my land (6 rai).
I am wondering if anyone has succeded to build a cellar that stays dry and cool in Thailand or anyone can give me some do and don't do's on the way.
As you see in my profile is cooking and gardening my hobby and especially when it comes to smoked ham and sausages we are getting close to the requirements I have for my cellar.
The ground water level is in my Land just 1.5 - 2 meter because the surrounding mountains keeping the valley wet.
On the other hand I fear that a mound of earth as cellar just ends up as a pizza oven in this tropical heat.
Would it make sense to build a cellar under my house that I plan to build next year? or is there another way to get a cool cellar without blowing the money through a huge aircondition?
Any experience would help and if we come to a succes building a cellar that can store and ripen the best and most expensive ham on the world which will outnumber the Jamon Iberico Bellota or any Manchado de Jabugo, we will have to wash it down with a couple of Leo's on my bill.
At least the last ham I made from my 'pet pig' was delicious. It had a personal value as it was following my dogs and me wherever we went to and might not have reached the above mentioned hams but came close to it.
It was a free range pig and always eating overripen fruits and so turned into an agressive alocoholic steered up my dogs whenever it had a chance and finally starting bullying family members and myself especially when it was on Longan fruits and got pissed as a fart.
"Jamon Ban Phe de la cocino alcoholico de fruta mixta" I would say would be a more than suitable name for the ham that came out. A fruity meat taste with a Lao Khao in sea salt undernote.
Cheers all
Will