The beginning of Charcuterie

Food — By Crust on February 4, 2012

We have started to work on the charcuterie program, I hope it goes well. There is an awesome sausage shop near the restaurant where we can get supplies. It is run by an old man and he is grumpy and it is funny.


  1. The Other Mom says:

    Is that your own sausage at the top? Looks good.

  2. The Other Mom says:

    LOL. I just looked up the open page in your picture. It is only a couple of pages past the one that has been laying open on my kitchen table for the last two days. Great minds think alike. Love you.

  3. Colleen says:

    Ok. First, the sausage looks great! Second, where did you get your comfort monitor? I want one or two!

    More pictures of charcuterie when you have the time please. I don’t have a curing area at the moment and must live vicariously through people that I know are doing it.

    I have been keeping up. Know that I am rooting for the both of you.

  4. Crust says:

    Hi Colleen!
    It is so funny but I got the monitor where I get everything…from my Grandma’s basement. I think my Grandpa and dad previously used it in their wine making. I think it is pretty old.

    I’m freaking out because I can’t get any beef middle here! I can’t find a farmer or butcher who deals with it and no one I’ve found will ship to Canada. And I’m also waiting on my order from butcher and packer for more insta cure #2. But yes I’ll take more pics.

Leave a Reply

©2021 Crust in the Kitchen