Category Archives: Charcuterie

A New York Weekend, Day Two

After all the excitement from the amazing food and conversations about food on Friday night, I could not imagine that Saturday would be able to rise to a similar level. Man, was I wrong. We started the day with a … Continue reading

Posted in Charcuterie, Travel food | Leave a comment

A New York Weekend, Day One

A couple weeks ago, I made a road trip to New York City to help with the Charcuterie Masters competition. Considering my fellow road trippers (fellow members of The Salt Cured Pig, John Patterson and Jason Osburn) and I were … Continue reading

Posted in Charcuterie, Travel food | 1 Comment

A Conversation with Walter Hansen

For some time now, I have been hearing about Biercamp, the shop on State Street (just south of where the Stadium Blvd. bridge crosses). A friend of mine kept telling me about the varieties of sausage and jerky the owners … Continue reading

Posted in Ann Arbor food, Charcuterie | 3 Comments

A Request for BBQ

A few weeks back, my friend, Nettie, informed me that she would be in town and wondered if she could “trouble me for some pork.” My wife and I have known Nettie since our time in graduate school here at … Continue reading

Posted in Charcuterie, Meal by Mike | Leave a comment

Bacon

Over the past year, I have been trying my hand at a variety of curing and smoking meats. One of the first things I made was bacon. After checking my main reference book (Charcuterie, by Michael Ruhlman and Brian Polcyn), … Continue reading

Posted in Charcuterie | Leave a comment

New Year’s Charcuterie Plate

Since my return to living in Ann Arbor in 2007, I have been joining a couple friends of mine in celebrating the recipes and techniques that feature our favorite meat, Pork. Our colloquial term for these festivities is Porktacular (or … Continue reading

Posted in Charcuterie, Meal by Mike | 1 Comment

Hot-Smoked Duck Ham

As I have been reading through the recipes in┬áCharcuterie, by Michael Ruhlman and Brian Polcyn, I came across one for Hot-Smoked Duck Ham. It seemed to be straight-forward and sounded like the fruits of my labor would be worth the … Continue reading

Posted in Charcuterie | 2 Comments