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Hello world!
Please stay tuned for the punk rock food forum! Filed under: Uncategorized
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Charcutepalooza November Challenge- Curing Whole Cuts
This month the challenge was to cure a whole cut of meat. We chose to do Bresaola 2 ways, cutting the eye of round into smaller pieces for a faster cure. Both turned out great! One was the traditional...
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It’s been a while!
Hello to the couple readers out there- It’s been quite a while since I posted. Mainly, it is because of some rather significant life changes. Over the past few months, I said goodbye to my old Sous...
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Salami
Finnociona and Chorizo Salami aging in the sausage cave Finnociona Salami after fermentation and curing for 3 months…delicious! Filed under: Uncategorized Tagged: Charcuterie
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Butcher’s block, writer’s block
The cursor blinks on the blank page. Write, write, write it taunts. I haven’t updated my blog in over a year. It has been on the back burner as my days are filled with cooking, and not a lot of time...
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