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- Users: thorngrove
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Hello from England!
Hi everyone! My name's Tina and I work as a Technical Author in IT in London. However I grew up in New Zealand's City of Sails, Auckland. I've been a keen cook for years (including a lot of medieval re-enactment) but I'm almost a complete newbie to smoking, curing and preserving meat. I just...- thorngrove
- Thread
- Replies: 6
- Forum: Roll Call
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Hello from England!
Hi everyone, My name's Tina and I work as a technical author in London. I've been a keen cook for years but I'm new to the whole smoking, curing and preserving of meats. I just tried the duck proscuitto and duck confit from Ruhlman & Polcyn's "Charcuterie" and was very happy with the results...- thorngrove
- Thread
- Replies: 0
- Forum: Roll Call
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First attempt at Duck Proscuitto: query re mould
Hi everyone, I just did the duck proscuitto recipe from Ruhlman/Polcyn's 'Charcuterie' book with three duck breasts (rather wimpy ones to be honest, but duck was on special at Tesco, and I made a yummy confit with the legs). The first one turned out fine and tasted fantastic and lasted not long...- thorngrove
- Thread
- Replies: 6
- Forum: Curing
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