Wow!! Just picked up our turkeys from being processed. So, there are now seven jumbo (a couple are EXTRA-jumbo) guys in the freezer. YUM!! We have some serious poultry - all home grown. :).
I just received a book I ordered: "Charcuterie: The Craft of Salting, Smoking and Curing" by Michael Ruhlman and Brian Polcyn. I ordered this book to assist in my quest of learning how to make EXCELLENT, YUMMY, AMAZING bacon myself. I just read the first part of the first line of the introduction and am liking it already! "A book devoted to animal fat and salt..." How much more could one ask for?!!
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