If you like Bourdain and Ruhlman...

...then check out this video from last night's Barnes & Noble talk: B&N Live. Pretty much what you would expect, and that's a "good thing."

I've been down for the past few days with a sprained ankle (stupid Christmas lights), so I haven't been doing much in the kitchen. I am about to place an order on Butcher-Packer.com for some pink salt and sausage casings so I can begin making BACON and sausages. My husband has agreed to build a curing closet in our basement so I can control the temperature and humidity. It may just be an old refrigerator that we convert, but something will be done so I can hang meat out of the reach of six cats. After bacon, I may try mortadella.

Before I get to the charcuterie, though, it's cookie time! I plan to make about 8 types of cookies, toffee, caramels, and marshmallows for my annual goodie bags that I give to friends (and use to suck up to others). The festivities will begin this weekend.

Comments

[javafiend]

So sorry to hear about your ankle...hope you're up and about soon!

I think I will also be doing the holiday cookie marathon this weekend...haven't winnowed down the recipe list yet

[Kathy Henry]

Hi
Keep us posted on the sausage/bacon. We've made sausage, but never smoked meats to cure. I will be interested in your progress.

No cookies here
Kathy

[ntsc]

If possible build the curing box with one side open and tight up against a north wall. There is a fair chance that the box will stay at about 55 F year round.

I do it this weekend as I've 20lb fresh ham salting in the fridge.