Celebrate Cakeday with salumi
Posted 12th Sep 2021r/Charcuterie
Current state of my chamber
Posted 1st Sep 2021r/Charcuterie
First long cook with my master touch. Chuck!
Posted 25th Jun 2021r/webergrills
Won’t let some rain stop me. Chuck roast with the low and slow plate.
Chuck, 6 months in the chamber
Posted 12th Jun 2021r/Charcuterie
Landjäger - probably the best snack in the world.
Posted 11th Apr 2021r/Charcuterie
Inauguration grilling of my new Weber 57
Posted 14th Mar 2021r/webergrills
Introducing: The Bahn Miguel [homemade]
Posted 28th Feb 2021r/food
Mangalica guanciale
Posted 17th Feb 2021r/Charcuterie
Finalt got to work with some premium pork.
Posted 6th Feb 2021r/Charcuterie
Slicing the Salame Barolo (or whatever it should be called)
Posted 2nd Jan 2021r/Charcuterie
Cold smoked, cacao Koji, cecina de leon
Posted 23rd Dec 2020r/Charcuterie
Breaking down a ham for salumi
Posted 16th Dec 2020r/Charcuterie
My nine year old wanted a Tool t-shirt and my wife has a vinyl printer. Some googling and photoshopping later I’m mad I don’t have any spare clean shirts.
Posted 26th Nov 2020r/ToolBand
Free download code for anyone who needs/wants it.
Posted 1st Nov 2020r/Puscifer
Year one of elderflower balsamico done.
Posted 31st Oct 2020r/NomaGuideFermentation
My first Miso. Lupin and emmer wheat.
Posted 24th Oct 2020r/Koji
Kanzuri experiment
Posted 12th Oct 2020r/Koji
Thoughs on the shift in color on my salami
Posted 27th Sep 2020r/Charcuterie
First hot sauce!
Posted 9th Sep 2020r/fermentation
Koji Coppa - 9 months old.
Posted 2nd Sep 2020r/Koji
Happy harvest day!
Posted 2nd Sep 2020r/Charcuterie
First addition to new chamber, Wild boar finocchiona. Pink pepper, fennel flowers and Madeira.
Posted 30th Aug 2020r/Charcuterie
Rare find or bad quality control - Nails in my charcoal
Posted 13th Aug 2020r/biggreenegg
RIP prosciutto..
Posted 4th Aug 2020r/Charcuterie
My wife bought a vinyl printer. I saw an opportunity and took it. The kid needs more Tool-shirts.
Posted 24th Jul 2020r/ToolBand
[homemade] Potato pizza with roe, smetana and red onion.
Posted 17th Jul 2020r/food
Cold smoked coppa
Posted 14th Jul 2020r/Charcuterie
Prosciutto getting some lard action after 7 months. 25% WL and now the long wait begins.
Posted 27th Jun 2020r/Charcuterie
First Shoyu pressed and bottled. 4 months aged, straight from the Noma book
Posted 17th Jun 2020r/Koji
Pantry cleaning loaf. I used four different flours. 66% hydration, 48h cold ferment. Very juicy with excellent crust.
Posted 17th May 2020r/Sourdough
24h Cinnamon buns
Posted 11th May 2020r/Sourdough
The jalapeño popper
Posted 1st May 2020r/Charcuterie
So close. But still.
Posted 26th Apr 2020r/ToolBand
Mangalica Guanciale in the making
Posted 26th Apr 2020r/Charcuterie
I saw this sick piece of meat, and I need to cure it.
Posted 24th Mar 2020r/Charcuterie
Amaze-n-smoker is truly amazing
Posted 16th Mar 2020r/Charcuterie
This yellow-ish tint, is it a sign that it’s about to spore?
Posted 7th Mar 2020r/Koji
So I built a press for my Shoyu and other tasty ferments.
Posted 5th Mar 2020r/Koji
Maybe old news, but I felt like a genius.
Posted 23rd Feb 2020r/Charcuterie
Yellow pea Shoyu, 24h after inoculation
Posted 2nd Feb 2020r/Koji
Rumpetto. A bit too young. But still delicious.
Posted 1st Feb 2020r/Charcuterie
Salami Felino, truly delicious.
Posted 18th Jan 2020r/Charcuterie
I made a cedar tray for my ferments
Posted 18th Jan 2020r/Koji
Is this a goner?
Posted 15th Jan 2020r/Koji
In lieu of a Kioke, use cedar rings?
Posted 13th Jan 2020r/NomaGuideFermentation
Salami Calabrese
Posted 18th Oct 2019r/Charcuterie
Culatello
Posted 17th Oct 2019r/Charcuterie
Ramsom and apple cider salami
Posted 5th Oct 2019r/Charcuterie
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