or bacon, it could also be time for bacon

it is always time for bacon! (actually, i haven't had bacon in week)

surprisingly its been longer for me...but about to start curing a lot of pork this weekend so I see bacon in my fugure

talk about Freudian slip! ...future (and figure)

hahaha. excellent slip! would love to hear more about curing pork. i do a lot of brining of pork for the smoker.

brining is essentially a type of curing... I've gotten super into charchuterie in the last year or two ... its pretty simple really...

just takes salt, a few special items (like a really accurate scale) and time ... I use a wine fridge as a "curing box"

my cold smoker: nickdawson.archatechs.co...

oh man. i know what i am building this weekend! i also like the wine fridge idea. maybe i need to throw a party to clean mine out.

are you chronicling your charcuterie adventures anywhere?

Michael Rhulman's book is by far the best place to begin astore.amazon.com/pownce...

although once you get the basics he falls short pretty quickly. but he's a great writer, he also wrote Soul of a Chef and Making of a Chef

oops...wasn't trying to plug pownce pork...just trying to link to the book on amazon

i read rhulman's occasionally and have read making of a chef. food writing is my crack. i just put the rhulman charcuterie book on my list.

er my plurk is barely in english. i meant to say that i read rhulman's blog occasionally.

I keep forgetting about his blog and forums . going to bookmark now - thanks for reminding me!

Do you listen to The Splendid Table podcast? 2 weeks ago they did a summer food book round up

partaking in 6pm coffee and carrot cake at the cup

have to listen to the splendid table podcast. i hadn't heard of it before. jennr i have carrot cake envy.

promise I'll leave this thread alone... the Splendid Table is actually a public radio show (which you can get as PC) and its truly great

add to the thread all you want! i can also vouch for jennr being sound on food discussions as well

makes all kinds of sounds!