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Cold Smoking in the Winter
After last night’s smoke of ribs and pork hocks (which had plenty of smoke, but needed more time to cook after 4 hours, so they went into the oven on low), this morning I am prepping for the first cold...
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Back from Grrls Meat Camp, and raring to go
After the amazing weekend that was Grrls Meat Camp in Napoleon, KY, I am back, and raring to go with what I’ve learned. Thanks so much to Kate Hill and Kari Underly, and to all the grrls whom I hope...
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Jambonettes, a.k.a. Ham Grenades
This week I got a little practice trimming up some ham pieces that were left over from my last culatelli. I had frozen the pieces that would have been i fiocci, and I decided to cure them in the...
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