February 4th, 2008

The gentleman is always properly dressed

Makin' bacon

Seems the first attempt at home cured bacon was a hit, so I'm moving forward with grander plans involving larger cuts and more adventurous treatments. It's pretty much as easy to cure 5-10 lbs. as it is to cure one, so if you're reasonably local and have interest in a slab, let me know. Also, give some thought as to whether you would prefer a sweeter cure (brown sugar and maple, for instance) for breakfasting or something a little more savory (I'm thinking cracked pepper and garlic) to use as the base for soups or other such craziness.

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Beer Brewing Monkeys of Borneo

While I'm at it

There's a standing plan to get to brewin' this weekend. The idea is to start a Marzen slightly early so we can take advantage of the cool temps of the cold closet and have an oktoberfest ready for year's end. There's also been some interest expressed in putting together something like a heather beer, but we don't yet have a date set for this. Soon.

Pablo and I have talked a bit about a set-up for a cheese press. As soon as that's ready, we'll pretty much be set up to craft most anything except for temperamental mold-ripened cheeses. I think those can be managed in the wee fridge, but I want to do more reading and take cross contamination into account before barreling ahead.