RecipeMuncher

Did you notice the little piggy badge in my right scroll bar? Yep, I’m doing Charcutepalooza. This is probably no surprise to people who know me. I’ve been dabbling with sausage making and meat curing since picking up Ruhlman and Polcyn’s Charcuterie a few years ago. I know it sounds cheesy, but making my own cured meats is so satisfying. A part of it has to do with watching the transformation. A raw piece of pork loin becomes delicious Canadian bacon, and all it took was a li (...)