Cured Meat
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Media Coverage for Cured Meat, Smoked Fish, & Pickled Eggs

I just had to share these quick ditties of media love!   From Front Burner in the New York Times: “I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (a.k.a. pork floss) — a fluffy kind of pork topping like fried […]

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