Fat and Salt

I’ve stumbled upon a monthly blogging project that will get me to use a bit more of my favorite new cookbook, Michael Ruhlman’s Charcuterie, and now in addition to pondering it I’ve bought ingredients and gotten started. The project is called Charcutepalooza, and a number of bloggers will be making cured meat, sausages, and whatnot [...]

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charcuterie addiction

A few months ago, I got my first try at sausage making. Soon after, I borrowed Michael Ruhlman and Brian Polcyn’s Charcuterie from the library, made salt cod from it, drooled some more over the recipes, renewed the library book, forgot to return it, paid the fine, and, concluding that the book really needed to [...]

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adventures in brining

Last weekend, I started brining my first corned beef – my first adventure in home-cured meats. Only since I haven’t had it since I was a kid, and since it was a chance to get a hunk of meat from Chestnut farms for just a dollar, I brined a tongue tip, and not a brisket. [...]

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