Hard Corps Foodie

I have been getting pretty deep into this Charcuterie thing.  The next big step is making some fermented salumis.  This is not as easy as it...

I have recently joined the group Charcutepalooza.  A bunch of amazing people, are dedicated to learning the art of Charcuterie using Michael...

That's right folks you read the title correct, I made bacon powder.  I am not just a one trick pony, I am into all areas of the culinary...

A few years ago I had the pleasure of working with a gentleman that came from Scotland, I guess you really could not call him a gentleman bu...

Ever have one of those days when you miss home, you just miss your roots?  Even though I move a lot I spent the majority of my life living i...

Hopefully you all remember my recent post, The Day of the Belly .  If you have not seen it, there is something wrong with you, click on the ...

I am sure you all have seen my recent Day of the Belly post , this is the continuation.  I have recently purchased an electric smoker....  I...

Two more jowls are hitting the cure chamber today.  You may remember them from my first blog on Guanciale .  I made a couple of important pr...

Today I decided to tackle the Pork Belly that I got from Newman Farms at the Memphis farmers market .  I am all about using local ingredien...

The basic cure in Charcuterie  by Michael Ruhlman not only a fellow Clevelander but also as some refer to the Grandfather of the new Charcut...

Lomo is the Spanish word for loin, I used a quality Pork loin for this recipe.  Forgive me for the lack of prep pictures here, I deleted the...

The word Guanciale just rolls off the tongue.  The first time I had this I was like "looks like bad fatty bacon".  Then I tasted t...

I feel like I did not get as in depth when I first posted this. I have recently aquired a copy of Primal Cuts by Marissa Guggiana , if you l...

I know what you are thinking.... Not only is it Pig's liver, but you are going smoke it, then dry it?  Are you nuts.  I would have to sa...