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Low on the Hog: March 2011
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Tuesday, March 15, 2011. Corning Beef for Pastrami. Once again a post has come about by the graces of a little free-time, a great source for local and natural meats and some nudging from that large group of fellow Charcutepalooza participants. And by a happy coincidence I was able to use a fresh beef brisket I had ordered from Slagel Farms for the third challenge of the . March’s challenge was to corn some beef. The verb.
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Low on the Hog: Curing & Fermentation Chamber
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Wednesday, January 2, 2013. Curing and Fermentation Chamber. Chamber ready to go to work. Metro Shelving and Nylon/Plastic Cover. Humidifier with Hygrometer (thermometer viewable). In trying keep these a little more simple, I wanted to find a humidifier. That had as much control built in as possible. Important items I was looking for included: hygrometer. Movable Fan for Circulation. April 28, 2013 at 7:18 AM. Curing and Fermentatio...
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Low on the Hog: The Resurrection of Atlanta Underground Market
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Wednesday, December 12, 2012. The Resurrection of Atlanta Underground Market. I am now hoping that everyone who may have been jaded or unimpressed by any previous incarnation (AUM v.1 or Atlanta NOSH) comes back out and gives v.2 a run. If you aren't already a member, or if you are and haven't been keeping up, be sure to check out the website. And get involved. Your tastebuds will thank you and so will all of us! Sky Full of Bacon.
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Low on the Hog: May 2012
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Friday, May 25, 2012. Atlanta Underground Market 03/04/12. The only photo of the night, the pork belly pastrami sandwich. But wait, there's more. Thursday, May 24, 2012. Atlanta Underground Market 01/29/12. Piccalilli and Hendersons Relish. This next market took place in a Midtown location even more centralized than the previous. For this market we kept with the original charcuterie offal plan and we upped the ante by one more d...
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Low on the Hog: April 2012
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Friday, April 27, 2012. Well, anyway, almost 2 years later, most of those problems have been remedied. We flew into Barcelona on a Saturday morning. I hadnt slept a wink, and Rebecca got some shut-eye, but I dont think it could be called good sleep. We gathered our baggage and took a bus into town and found the apartment we rented. We spent the next 48 hours there eating tapas, drinking large cups of cafe con leche. Now we're home,...
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Low on the Hog: September 2011
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Saturday, September 3, 2011. Lardo, my first attempt! I vaguely remember the first time I heard of lardo. I was familiar with Lard, but why add the O at the end? But wait, there's more. Subscribe to: Posts (Atom). View my complete profile. Lardo, my first attempt! Advocates for urban agriculture chicago. Sky Full of Bacon. The Butcher's Info Blog. Savoring the Whole Hog- an Old World view. Nose To Tail At Home. The Big Green Egg.
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Low on the Hog: January 2013
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Wednesday, January 2, 2013. Curing and Fermentation Chamber. Chamber ready to go to work. But wait, there's more. Tuesday, January 1, 2013. Atlanta Underground Market - September 2012. As you may have read a couple months back, the Atlanta Nosh market has been cancelled. The organizer suddenly announced it closure and left many of the vendors wondering whats next? Our Signature Smoked Sausage. But wait, there's more. Advocates for u...
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Low on the Hog: Atlanta Nosh - May 2012
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Saturday, June 2, 2012. Atlanta Nosh - May 2012. After a couple weeks of markets not going as planned, the organizer saw something needed to be changed. It was about this same time that we had met the licensing and vending requirements. I contacted Michaela and told her we were ready to start the new leg of the journey! The Stars of the show. Our first sausage offering was named The Sunday Brunch. Another popular food found in Chica...
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Low on the Hog: August 2011
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Wednesday, August 31, 2011. One of the first recipes I tackled in the earlier part of the last decade was the duck proscuitto from the Charcuterie. But wait, there's more. Subscribe to: Posts (Atom). View my complete profile. Advocates for urban agriculture chicago. Sky Full of Bacon. The Butcher's Info Blog. Savoring the Whole Hog- an Old World view. Nose To Tail At Home. The Big Green Egg.
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Low on the Hog: December 2011
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Low on the Hog. Adventures in cooking, curing, smoking, drying and more. Thursday, December 29, 2011. Traditional Coppa is an Italian dry-cured and air-dried ham-style whole muscle that is thinly sliced and enjoyed by itself or perhaps on a sandwich. The muscle is traditionally located in the neck, starting in the shoulder and running to the head. The term coppa actually means nape . But wait, there's more. Wednesday, December 14, 2011. Sausage Porn, old enticing photos! One of my favorite things from my...
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