And so the saga begins…
Around my birthday a friend/partner in crime of prime gave me two amazing books. One was all about making cheese at home, and the other was Charcuterie the quintessential book about home curing by Michael Ruhlman and Brian Polcyn. Honestly, google it. I promise you that mention of this book occurs on almost every omnivore foodie blog this side of the universe. Oh, and while you’re away, Michael Ruhlman’s blog is pretty darn nifty too. Way more shiny than this here blog, though I would like to mention that he has a link to Kitchen Aid mixers under his “favorite kitchen tools” section. Damn Skippy, my culinary kindred. Damn skippy.
Back to the task at hand however. Not long after receiving the book, I spent a day reading the thing from cover to cover. And while my mind could not completely wrap around some of the more complex projects, there was one thing that stuck out the most. With very little extra effort, I Smalerie, could cure my own bacon.
The good news is that the bacon recipe is found quite early in the book and is suggested as a starter project for newbies. It requires few extra tools, and nothing that is too hard to find so long as you are willing to put in the effort. Best of all, I am planning on even providing resources for those of you in the Boston area. Sadly, you are going to have to wait until the next post for that.
Next time: Getting what you need while the gettin’s good!