Tag: Charcuterie

Home Cured Bacon

Home Cured Bacon

I just made another round of pork belly on my Traeger so thought this was worthy of a re-post. “I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and […]

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Mexican Chorizo

Mexican Chorizo

A plus for the homemade “bulk” sausage crowd is this easy-to-make sausage that will do its part to fill up your freezer for a few months. Unlike its Spanish cousin, Mexican chorizo is not dried or cured. You can certainly stuff this sausage into casings […]

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Why Cook – Part 2

Why Cook – Part 2

Lately, I have become a huge fan of Michael Pollan and Michael Ruhlman.  Michael Pollan is a writer of such books as The Omnivore’s Dilemma: A Natural History of Four Meals and this spring released his latest: Cooked: A Natural History of Transformation (which is […]

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