Charcuterie

Pork belly confit, fried and serve with a squeeze of lime, cilantro & onion on corn tortillas. So damn good!

I made some smoked Kielbasa a little while ago; it has been in the freezer until now.

I put it in a pan in a 350F oven with a little …
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Continuing my love affair with pork, curing, and smoking, I decided to start some Canadian bacon so the pastrami will not get lonely in the smoker on Sunday.

Like the …
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I am working through the Charcuterie book, having done bacon and I am now setting off on a Pastrami adventure. I am picking these recipes to get started as they are seem …
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