So Salt and Malt. Meat and Beer. Charcuterie and Zymurgy.
This blog will attempt to catalog my practicing of all things curing and brewing. Where will this journey take me? Who knows. I do know that it will be fun and tasty.
A little background: I have been brewing seriously for around a year and I am just entering the world of Charcuterie. A big thanks goes out to the other cured meat blogs that are out there. I found it so much more comforting to know that there were other people out there who are just as passionate/crazy as I am about curing meat at home.
The first few posts will be on my current projects. Gravlax on the curing front and batches of Blood Orange Hefeweizen and a clone of Northcoast's Old Rasputin Russian Imperial Stout. After that I'll focus on what equipment I'm using.
Cheers!
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Sweet
ReplyDeleteYour Rasputin clone is absolutely delicious, I tip my hat to thee sir! You are a gentleman and a scholar.
ReplyDeleteExcellent! Heard about you from Jon Watson and am excited to see what grand things you produce. :-)
ReplyDeleteThanks for the feedback. I'll have the Raspy clone post up later today as well as the salmon.
ReplyDeleteWelcome to the world of charcuterie... if you ever find your way down to Portland, bring some of that beer and we'll sit on the deck and enjoy it with some of my great cured meats ( or fish, or pickles, or liquor )
ReplyDeleteAll the best.
Thanks. I'm planning a trip down some time in the next month or so to grab some cuts from tails and trotters so I will totally let you know when I'll be down. I've usually got about 3 different beer styles on tap at any given time so you'll have to let me know what you like. I love your blog by the way and your front yard garden is awesome.
ReplyDeleteCheers!