tag:blogger.com,1999:blog-5190698551624574472.post1812185952461900177..comments2024-03-06T15:41:15.077-08:00Comments on Trout Caviar: Fat, Sweet, Salt, & SmokeTrout Caviarhttp://www.blogger.com/profile/11236671377889601457noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5190698551624574472.post-34986547355032143422011-03-07T06:49:26.655-08:002011-03-07T06:49:26.655-08:00Jen, there's still time, and what better way t...Jen, there's still time, and what better way to go into a vegan lent than with a great god almighty Mardi Gras bacon feed?!?! You brine that belly today, smoke it tomorrow morning, get good & greasy tomorrow night. Go for it!<br /><br />Greg, I've heard much about the Ruhlman book, and it sounds really interesting. I haven't expanded my charcuterie efforts for a long time, and I probably should branch out--but I hardly think you or anyone else can be faulted for "bandwagon jumping," as long as charcuterie has been around. I think this new interest in sausages, patés and such is a lovely trend, and I hope it continues. I might just have a go at pastrami, as your "Super Bowl" sammie looked very fine indeed. I'm going to link your new blog here, and look forward to checking in often.<br /><br />BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-42469270238523116082011-03-04T07:51:25.023-08:002011-03-04T07:51:25.023-08:00I don't know if you've read Michael Ruhlma...I don't know if you've read Michael Ruhlman's "Charcuterie", but I got that last fall and all winter I've been making stuff out of it (I know, I always jump on the trend bandwagon when it's already full). The one I keep coming back to is the recipe for pancetta. I also get my pork belly from a Chinese market (comment from the butcher lady behind the counter: "Are you American? They don't like this much". I assured her yes and yes.). I keep a workout area in my garage at 50 degrees in the winter which is just right for hanging and drying cured meat. Next fall, when the weather is cooler again, after buying some equipment over the summer, I want to try to make different types of sausages. That and raise some ducks for confit, which he also has a recipe for. A man should have goals; I'm just saying.Greghttps://www.blogger.com/profile/11313126013775919871noreply@blogger.comtag:blogger.com,1999:blog-5190698551624574472.post-80939956357113846352011-03-03T19:08:09.867-08:002011-03-03T19:08:09.867-08:00This was not the post for me to read right before ...This was not the post for me to read right before my vegan lent experiment. :) I love bacon as well and thus is on my "must try" list. <br /><br />By the way, I think this was the perfect way to celebrate National Pig Day.Jen (She said. She said.)http://Ifshesaidso.wordpress.comnoreply@blogger.com