I'll have to keep an eye out for this

[madbaker]

Apparently Ruhlman & Polcyn are working on a follow-up to their 2005 book Charcuterie. Given how much I've learned and how many recipes I've made from that book... worth keeping a note in the back of my head.

Comments

[fionnbharro.livejournal.com]

Give a shout if you hear more; I'll do the same.

(... said while thinking of the 13+ pounds of pork products currently curing in my fridge. What can I say? I've got a huge refrigerator, and I got a discount for buying in bulk.)

[madbaker.livejournal.com]

So what have you been making?

*sigh*

[fionnbharro.livejournal.com]

So here's where my geek shines through. I'm looking for what works best for me (in other words: what Understanding Spouse and the kids like).

It's all going to be bacon. At least this time.

Two weeks ago was corned beef, and before that was shoulder/sausage that, while tasty, didn't do so well in the casing (my technique sucks).

Since the neighbor always comments when the smoker is used, she'll be getting something from the Grand Experiment, too:

1 lb with plain cure, to be smoked over plain chunk charcoal
2 lbs with cure + garlic, to be smoked with Hickory
2 lbs with cure + garlic, to be smoked with Apple wood
2 lbs with cure + garlic, to be smoked with Alder
2 lbs with cure + brown sugar, to be smoked with Apple
2 lbs with cure + Maple Syrup, to be smoked with Apple
2 lbs with cure + Maple Syrup, to be smoked with Hickory

Smoking commences this Friday -- maybe Saturday.