Charcouterie?

dexter · Post by **dexter** » Fri Nov 18, 2011 6:08 pm

Just wondering if anyone had tried making their own? I recently made some home made bacon, and some salami. Just looking to see if anyone else does this kind of foolishness.

Post by **mr x** » Fri Nov 18, 2011 6:15 pm

Oh yes.
http://hartandthistle.blogspot.com/2011 ... recap.html" onclick="window.open(this.href);return false;
http://www.brewnosers.org/forums/viewto ... rami#p9227" onclick="window.open(this.href);return false;

etc...

NASH · Post by **NASH** » Fri Nov 18, 2011 7:26 pm

There's a few of us having some fun with it

if you need curing salt I have lots

B.A. · Post by **B.A.** » Fri Nov 18, 2011 7:44 pm

I have recently found the 'Seattle Food Geek' blog. This site has some great info!

http://seattlefoodgeek.com/category/diy/" onclick="window.open(this.href);return false;

Post by **mr x** » Fri Nov 18, 2011 8:06 pm

The DIY sous vide is neat. It must be the ultimate trend for 2011. Every week I am reading an article about it in big media.

Keggermeister · Post by **Keggermeister** » Fri Nov 18, 2011 8:47 pm

mr x wrote:The DIY sous vide is neat. It must be the ultimate trend for 2011. Every week I am reading an article about it in big media.

I was thinking of building one the other day. If you put the PID in a box and have a plug receptacle on the back of it for the slow cooker, it could double as an egg stoker.
Like this guy did

dexter · Post by **dexter** » Sat Nov 19, 2011 1:21 pm

I think it has a lot to do with people realizing what kind of shit is in our foods.

Graham.C · Post by **Graham.C** » Mon Nov 21, 2011 1:11 pm

dexter wrote:I think it has a lot to do with people realizing what kind of shit is in our foods.

Amen

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