Month three of the Year of Meat, Charcutepalooza. I'm waiting for them to catch up with me as I played with some of the recipes from Charcuterie - Ruhlmans and Polyen book.
January was the duck proscuitto - fabulous with carmelized onions on a pizza.
February was the bacon - I've made a few batches and (shhhh have sold it at 8 buck a pound) it is damn good!
March is the brine, but since I've made the cold smoker I made the pastrami.
And here is the finished result, pastrami on homemade rye with homemade mustard.
The Gastronomic Gardener
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