Yes, I know it is not the current project, but this is what I was working on tonight-- 30lbs-- usual cure plus rosemary, thyme, garlic and black pepper. This batch will be savory. (the reality was I had no real maple syrup on hand in bulk) Hopefully this will appease the charcuterie gods until I can find a duck breast! More to come, backstory, more about me, random thoughts :)
I like the look of your site, nice and clear. I dry cure and smoke my bacon with a spice mix of fennel seeds, juniper berries, dried chillies and loads of black pepper. Currently making the stock for the year to be used in cooking as a base ingredient and not as a breakfast treat. It makes all the difference to stews I think. Good Luck
ReplyDelete