Posterous

Meat Club Charcuterie

random posts about our meatings

Filed underequipment

See all posts on Posterous with this tag »

Meat Club

We're a group of Bay Area meat/food/cooking enthusiasts that collectively buy locally-raised livestock and, among other things, make charcuterie from those animals. This site is largely devoted to chronicling our charcuterie-making efforts.

     
Meat Club's profile »

Contributors

  • Meat Club Meat Club
  • Tim Tim
  • Jamie Jamie
  • Jim Jim
  • Erika Erika
  • meatpete meatpete
  • Wayne Wayne
  • jpierre jpierre
  • ruel ruel
  • David Tulkin David Tulkin
  • View all 12 contributors »
  • yolanda yolanda
  • Robin Donovan Robin Donovan

Tags

  • curing (22)
  • Jamie (18)
  • erika (17)
  • Jim (16)
  • tuscan (15)
  • genoa (14)
  • update (11)
  • salumi (9)
  • mold (7)
  • prosciutto (6)
  • View all 52 tags »
  • Bresaola (3)
  • Saucisson Sec (3)
  • tongue (3)
  • butchering (2)
  • confit (2)
  • coppa (2)
  • goat (2)
  • lamb (2)
  • peperone (2)
  • peter (2)
  • rillettes (2)
  • sausage (2)
  • beef (1)
  • blisters (1)
  • canadian bacon (1)
  • cooking (1)
  • cotechino (1)
  • curing chamber (1)
  • dry-cured pork belly (1)
  • equipment (1)
  • gravlax (1)
  • guanciale (1)
  • heart (1)
  • instructions (1)
  • lardo (1)
  • liverwurst (1)
  • lonzino (1)
  • molds (1)
  • offal (1)
  • pate (1)
  • pizza (1)
  • pork (1)
  • proscuitto (1)
  • rabbit (1)
  • salami (1)
  • skin (1)
  • slicer (1)
  • Ted (1)
  • terrine (1)
  • tessa (1)
  • tim (1)
  • Wayne (1)
Subscribe to this posterous »
Unsubscribe »
Loading...
January 22, 2010

Humidity Controllers

  • Edit
  • Delete
  • Autopost

via Cured Meats

Check it out.

Tweet

Filed under  //

  • equipment
  • erika

Posted by Erika Erika

Comments [1]