Charcuterie

The art of charcuterie is something that I have picked up recently (~2009 – 2010). My favorite book is Michael Ruhlman’s Charcuterie, I go back to it over and over. So far I’ve made my own bacon, pancetta, prosciutto, and lox. We purchased a Bradley smoker in 2011 and Sean has become the smoke master – we have done pork ribs, ribeye roasts, salmon, and chicken. I want to tackle making my own cured and smoked sausages soon, but playing with bacteria and mold seems a little scary!

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  Lox and Bagel
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  Homemade Lox
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  Duck Prosciutto