Hi Everyone,
Eric here. I work at a small restaurant in San Francisco. I produce cooked charcuterie items and have been doing so for several years. I'm looking to start moving towards smoking and dry-curing meat as well and am looking forward to getting some insight from the people here.
Cheers,
Eric
Eric here. I work at a small restaurant in San Francisco. I produce cooked charcuterie items and have been doing so for several years. I'm looking to start moving towards smoking and dry-curing meat as well and am looking forward to getting some insight from the people here.
Cheers,
Eric