Low on the Hog

As I got started making different types of charcuterie I quickly saw my needs grow as the variety of types of things I wanted to make also g...

Growing up I would say I knew of 3 sausages: Hot Dogs (of the Oscar Mayer type), Polish Sausage/Kielbasa (again of the Eckrich/Oscar Mayer ...

This past week marked the point at which, based on my readings, it seemed safe to bottle the 5.5 gallons of Hard Apple Ciders I started at t...

Way back when I was in Culinary School, I took an elective class on Fermentation. One suggested read was Sandor Katz's Wild Fermentation...

So after the four days of fermentation in my chamber (oven) it was time to get some smoke onto these 32 'nduja monsters. The pH had dro...

As part of our culinary offerings for our wedding in May, I am getting to do a cheese and charcuterie table. I have to admit that I am a bit...