Happy New Year from Smoke Cure Pickle Brew!

I’ve got a few goals for the year, and the food-related ones involve more baking at home (with whole grains even!) and more experiments in the world of making fermented sausages and dried whole cuts.  I’ll be putting together a basic curing chamber in the basement soon (emphasis on simple), and I’ll keep you posted on my progress.  So for now, my short reading list (in addition to background reading online for curing resources) for January:

The Art of Making Fermented Sausages, by Stanley and Adam Marianski

Good to the Grain by Kim Boyce

 

 

 

 

 

 

 

 

 

In the new year, we wish you and your family health, happiness, and many days where people show up at your door bearing gifts of olives, cheese, cured meats, and good cheer (in liquid or personable form).  And may you enjoy these things with the people you love.

Happy New Year!

– Scott, Paul, Eric, and Chris

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About Scott

occasionally-bearded teacher/musician/cook
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One Response to Happy New Year from Smoke Cure Pickle Brew!

  1. Pingback: Of course we’re doing Charcutepalooza! | Smoke Cure Pickle Brew

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