Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Slimy Hog

How have I never heard of this before now?

Recommended Posts

I used to be a (very novice) cheesemonger and currently cure my own meats for fun, but I do love consuming and making all kinds of food and drink. I am VERY excited to find a forum full of knowledgeable, well spoken people who are passionate about the things I am also passionate about.

  • Like 9

Share this post


Link to post
Share on other sites

Welcome, Slimy Hog! Jump right in and join the fun!

  • Like 1

Share this post


Link to post
Share on other sites

Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them:

https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/

 (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.)

https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/

https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/

https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

 

  • Like 1

Share this post


Link to post
Share on other sites
17 hours ago, Alex said:

Welcome. As you may have discovered already, there are a bunch of topics here about charcuterie. Here are some of them:

https://forums.egullet.org/topic/79195-curing-and-cooking-with-ruhlman-polcyns-charcuterie-part-1/

 (This was very popular; there are six sequential topics related to the book. Be sure to read the first post in this one.)

https://forums.egullet.org/topic/138708-list-of-errors-in-charcuterie-by-m-ruhlman/

https://forums.egullet.org/topic/131433-best-charcuterie-cookbooks/

https://forums.egullet.org/topic/131865-charcuterie-dry-cured-salami-salumi/

 

Awesome, thanks! I've seen a few of the threads, but I got kinda overwhelmed. I think I'll start here and make my way though a bunch of them absorbing as much as I can.

Share this post


Link to post
Share on other sites

Glad to have you. I'm currently tentatively exploring my way around the world of the electric smoker. And I know little charcuterie I do not love.

 

Are you a Razorback kind of hog, or the cured/smoked kind of hog?

 

Share this post


Link to post
Share on other sites
6 hours ago, MrJonathanGreen40 said:

Bonjour crew!
I'm Jonathan, reporting from Barsha. Glad to find this community of different enthusiasts.
See you around!
Jonathan.

 

Hi Jonathan!

 

Good to have you here. We would love to hear about what you love to eat and cook. It would be great to have a member from Dubai.

 

You can start your own topic in the Welcome New Members Thread, you know. 

 

I'm sure I'm not the only one who would love to hear about your culinary life in Dubai.

Share this post


Link to post
Share on other sites
On 11/2/2017 at 7:18 PM, Slimy Hog said:

I used to be a (very novice) cheesemonger and currently cure my own meats for fun, but I do love consuming and making all kinds of food and drink. I am VERY excited to find a forum full of knowledgeable, well spoken people who are passionate about the things I am also passionate about.

 

Welcome, Mr. Hog!

 

There is definitely a lot of interest in curing meats around here, and your input will be greatly appreciated. I hope to hear more from you soon. I'm not one of the knowledgeable people about charcuterie or sophisticated cheeses for that matter, but there are many members here who are and we would all love to hear more from you.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×