tag:blogger.com,1999:blog-4024674289273898019.post789670693305883809..comments2008-06-06T14:56:27.529-05:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4024674289273898019.post-24783430037692238092008-06-06T14:56:00.000-05:002008-06-06T14:56:00.000-05:00Nice blog! Just discovered it surfing around, I think I found it on NTSC's blog. <BR/>BTW "aka Tennessee sucks in the gourmet department", Himalayan pink sea salt is different from pink curing salt. I ordered my curing salt from butcher-packer.com, it was REALLY cheap. Of course it came 2 days AFTER the day I needed it to make my own corned beef. <BR/>I loved that you used regular ol lard for the duck confit, I might go that route too since it is much easier to find & cheaper to boot.<BR/>Good luck with this, now I have another "by the book" blog to follow!Ehttp://www.blogger.com/profile/00630090024449794226noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-18591932534102200872008-06-03T14:49:00.000-05:002008-06-03T14:49:00.000-05:00i think you'll need an official taster...cook eat FREThttp://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-11391219539726588782008-06-02T13:45:00.000-05:002008-06-02T13:45:00.000-05:00I have some Himalayan pink sea salt. I can give you my source if you want. Glad to see you posting again.aka Tennessee sucks in the gourmet department!!http://www.blogger.com/profile/11806857181699220050noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-10524782599873712952008-06-02T10:36:00.000-05:002008-06-02T10:36:00.000-05:00I've thought of this and now that you are doing it, I can go in peace with somebody else stuck with the dirty work. <BR/><BR/>I've done most of the sausages, bacon and at this point the second of two dry cured hams (proscuitto duh Pomona http://blog.charcuteire.com/2008/06/01/prosciutto-duh-pomona.aspx<BR/><BR/>You will need a meat grinder, a sausage stuffer, cold and hot smokers and something to hold a ham for at least five months below 60 F and at 60-70% humidity.<BR/><BR/>Do give your self plenty of time and feel free to ask questions, you should have my e-mail or just post on my blog.ntsc The Art of The Pighttp://blog.charcuteire.comnoreply@blogger.com