Description: All things cured.
It has been a while since our last update. We apologize for that, but it has been pretty busy around here. This is the holiday season, and down in the Red Centre, that means it is also barbecue season. In the last few weeks, Steff has been hired to do about 3 whole pigs and a lamb. She recently broke her personal record carving a pig in under 12 minutes! This is in addition to her hours at the butcher shop, which has also seen an increase coinciding with the holiday season.
Not to worry we are still finding time to get some meat hanging, and I have used my idle time trying to work my way into the pickle business! American Steve’s Magic Pickles (this name is under debate) have found their way to the stomachs of friends and coworkers all over Alice Springs, and are being received well. I am doing mostly spicy dill at the moment, but I am working on a good bread and butter recipe.
There will be plenty more to come. The goat leg is finished curing, and we recently used our first natural beef casing to make another, large finocchiona. That product from Florence is still fresh on our minds; our white whale, so be sure to stick around and see how we go!