Category Archives: Charcuterie

Salty Pickles

The pickle method I used this year is a natural pickling based on a 5% salt brine. I got a lot of good feedback on these pickles! I did get one comment (from my Mom? I’m not sure) about how … Continue reading

Posted in Charcuterie | Leave a comment

Pickles

I finally got a handful of pickling cucumbers (Alibi (What? You mean there’s more than one type of cucumber?? Yes, Fun Tammy, there’s more than one type of cucumber!)) from our garden, and the timing was just right to make … Continue reading

Posted in Charcuterie | 2 Comments

Pig adventures

Holian, Murphy, McLaughlin and I took a day trip into the Bronx, Little Italy the other day to pick up supplies for New Years. We picked up some prosciutto, olives, stinky cheese, bread, fresh pasta (awesome, btw), and ate some … Continue reading

Posted in Charcuterie | Leave a comment

Bacon, part 2

Two weekends ago, I started my bacon by rubbing some locally-sourced pork belly with a salt, sugar, and maple syrup rub, then letting it cure in the fridge for about 8 days. On Monday night, I rinsed the belly, dried … Continue reading

Posted in Charcuterie | Leave a comment

Pickled green tomatoes

With some time on my hands this afternoon, it seemed like a good idea to start some cleanup in the vegetable garden. Although we’re still getting a few tomatoes here and there, the red varieties aren’t really fully ripening before … Continue reading

Posted in Charcuterie | Leave a comment

Bacon part 1

Started my first attempt at bacon this past Sunday. This slab of pork belly, from a local farm called Ely, barely fit into this particular pan, but I shoved it in!!! Need to post the exact rub recipe, but essentially … Continue reading

Posted in Charcuterie | 1 Comment