Smoke-Day and My Current Smoking Setup

KevinCharcuterie, Cooking w/ Fire, From Local Farms, From the Cellar, Ham, Kevin TV, Nature's Green Acres, Pork, Smoking w/ Fire3 Comments

I’ve mentioned that on Pig Day I was slipping ham cuts and hocks into a big stock pot of prepped brine. Turns out that was a good idea. Just finished smoking those items, and they turned out really, really well. Heavily smoky, nice and salty with the classic pink-salt flavor and high-quality pork. Pretty much can’t go wrong there. Turns … Read More

‘Charcuterie Day’ 2011

KevinBack Fat, Charcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Guanciale, Nature's Green Acres, Pork9 Comments

I’m used to butchering pigs on ‘Pig Day‘, and largely leaving charcuterie fun for some point in the winter when I feel like it. Not this year. My cellar’s empty. I feel like it now. I wanted to get started as soon as possible on a few different preparations. I also had to resist going too crazy today. For example, … Read More