#Charcutepalooza
We’re kicking off the twelve months of meat so aptly named Charcutepalooza by Kim. This is a remarkable opportunity to learn as a group, to share experiences, and to explore far and wide how we approach the elegant “craft of salting, smoking and curing.”
http://www.mrswheelbarrow.com/charcutepalooza/the-ruhls-2/
I missed out on the first 2 months' (Duck Prosciutto and bacon) but I thought I'd catch up with a batch of Buck Board Bacon. Basically a cured and smoked form of pork shoulder. We will see...
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