tag:blogger.com,1999:blog-5492055.post5218338497487857068..comments2023-09-19T02:41:38.711-05:00Comments on weber_cam: Crestview Market, I think they slaughter their own pigs in the back room.Davehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5492055.post-39707976459119719942009-07-10T18:10:32.749-05:002009-07-10T18:10:32.749-05:00Hey Andrew, just stopped back in tonight, they hav...Hey Andrew, just stopped back in tonight, they have casings pretty darn cheap too. Don't know how expensive, but just got a nice size pouch of them for $3.Davehttps://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-69449814420764695662009-07-10T18:01:25.105-05:002009-07-10T18:01:25.105-05:00Looks cool, I'll have to check it out.Looks cool, I'll have to check it out.Andrewhttps://www.blogger.com/profile/03286748406979546523noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-55279025836980303062009-07-08T19:37:43.595-05:002009-07-08T19:37:43.595-05:00Hey Mike,
The saucisson sec I made was tasty and a...Hey Mike,<br />The saucisson sec I made was tasty and all, but tough. Ruhlman's recipe called for 4.5 lbs pork butt and 0.5 lb of fat. I didn't add the extra fat because I just assumed the pork butt was fatty enough. Again, I failed to do a control, and learned. So, dry curing again while the basement's still 60+% RH. Can't wait.Davehttps://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-17886717974578926022009-07-08T19:25:17.553-05:002009-07-08T19:25:17.553-05:00Guilty. I'm not sure how I missed that in you...Guilty. I'm not sure how I missed that in your feed...because if I see pig fat, I post!<br /><br />What are your plans with it?Anonymoushttps://www.blogger.com/profile/10287606782339501104noreply@blogger.com