Here’s where you’ll find the latest posts on charcuterie, cold smoking, and other small batch artisan type foods.
Earlier in the week I can smoked Candied Salmon a try. It came out pretty nice. Lots of flavor, not as sweet and candy-like as I had hoped but it was good. Later on I [...]
Getting ready for the brine A few years ago Celeste and I visited the wonderful city of Vancouver, Canada. During out stay we stopped by Granville Island and came across a [...]
I have had this idea of fusing traditional sushi make techniques with old school American BBQ foods. I mentioned my ideas to my friends, Al Santa Catalina and Jeff Davis [...]
I’ve not had great results with my charcuterie efforts lately. The bacon and panchetta cures last years were good but did not yield the results I was hoping for. I [...]
I learn so much from my fellow BBQ enthusiasts on The BBQ Brethren. There is not a greater group of people in the world. They are willing to share everything they know. [...]
Today was the day the pancetta was supposed to be finished. And as things often go when learning to do something new it wasn’t meant to be. When I cut down the pancetta [...]