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                        IMG_3639 | Pork, Salt, and Time
https://homecharcuterie.wordpress.com/2009/09/24/gravalax/img_3639
Pork, Salt, and Time. Just another WordPress.com weblog. Raquo; IMG 3639. Responses to “IMG 3639”. Feed for this Entry. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.
BMW 030 | Pork, Salt, and Time
https://homecharcuterie.wordpress.com/2009/09/24/gravalax/bmw-030
Pork, Salt, and Time. Just another WordPress.com weblog. Raquo; BMW 030. Responses to “BMW 030”. Feed for this Entry. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.
IMG_3721 | Pork, Salt, and Time
https://homecharcuterie.wordpress.com/2009/07/11/rillettes-of-pork-belly-confit/img_3721
Pork, Salt, and Time. Just another WordPress.com weblog. Rillettes of pork-belly confit. Raquo; IMG 3721. Responses to “IMG 3721”. Feed for this Entry. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Notify me of new comments via email.
IMG_3662 | Pork, Salt, and Time
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Pork, Salt, and Time. Just another WordPress.com weblog. Raquo; IMG 3662. Responses to “IMG 3662”. Feed for this Entry. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. You are commenting using your Google account. ( Log Out.
Rillettes of pork-belly confit | Pork, Salt, and Time
https://homecharcuterie.wordpress.com/2009/07/11/rillettes-of-pork-belly-confit
Pork, Salt, and Time. Just another WordPress.com weblog. Rillettes of pork-belly confit. July 11, 2009. These rillettes can be stored in the fridge for several weeks and simply need to be set out to warm to room temperature before serving. Responses to “Rillettes of pork-belly confit”. Feed for this Entry. July 14, 2009 at 12:57 pm. What fat did you use? September 24, 2009 at 4:50 am. The fat was lard. Leave a Reply Cancel reply. Enter your comment here. Address never made public).
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Pork, Salt, and Time | Just another WordPress.com weblog
Pork, Salt, and Time. Just another WordPress.com weblog. September 24, 2009. What you’ll need:. A fillet of salmon, skin on. Brown sugar (6 oz). Black peppercorns (1.5 Tbsp). Fresh dill (2 Tbsp). Trim your salmon fillet such that it is as close to a uniform thickness as possible. This is important because thinner sections of the fish can over cure before the rest of the salmon has cured through. Use a pair of pliers to remove any pin bones that may be in the fillet. Rillettes of pork-belly confit. These ...
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