Thursday, July 28, 2011

For anyone is still reading....

I've been busy, really busy. I acutally have a couple things I need to post about, I just have to find some time to do it. One of them is quite interesting, so stick around if you're still there!

28 comments:

Anonymous said...

I read through the RSS feed, love your stuff.
Just figured I'd speak up as a lurker. ;)

jon spencer said...

Me too, with the rss feed.

Steve Baker said...

Still following.

tech.samaritan said...

I am still watching, and anytime I see that there is a new post in my food feeds, I hope it is from you.

Mzungu said...

Still here and waiting .....

jaymo said...

I'm just getting into the hobby and have been reading through your prior posts often. The results look great and the equipment articles were helpful as well!

I'm looking forward to any future posts you make!

Stu said...

We need a fix BAD dude! My wife is going to kill me if I keep drumming my fingers on the desktop while I quiver for - you guessed it - a "cure".

Unknown said...

Totally new to your blog but will follow it i've become a cured meat junkie

Denis said...

Man, i'm making every single one of your recipe right now. with Japanese porc grown in Nagano (I'm bucher there) please, keep on !

scott said...

Another slacker post......come al solito.

JasonR "DonutMan" said...

I am excited I found this site, I love food and history, doing re-enactments as a cook. I am new to making cured meat and I appreciate your time and dedication to this site :)
Thanks

zach said...

still following

tech.samaritan said...

Another comment to say that this blog fills a niche where there are very few bloggers. You do a good job of giving technical detail on specific salumi, technique, methods, and equipment for the curing hobbyist.

Seriously, keep it coming. I am hoping to setup my curing chamber in our cellar this fall, just in time for our hog to be ready. I will be using primarily your posts as guidance.

Anonymous said...

I'm here.

Anonymous said...

I check in now and then, still here

Anonymous said...

keep posting!!

Anonymous said...

I recently started studying sausage making and have found you posts very helpful...please keep up the great work!

Jasonmolinari said...

thanks everyone! I'll try to get some tasting reports up this weekend.

Andy said...

Still watching... Keep it up. I'm about to start my own adventure in meat.

commiskaze said...

I love reading your blog, curing meats has been something I have wanted to do since I became a chef, and because Im still amassing the needed supplies I look to you to fill that longing gap. Cheers

Portland Charcuterie Project said...

We're all busy buddy.. do what you can.

I have about 4 or 5 posts I need to put up .. lots of salmon smoking, salami making, and pickling going on here in between work travel and family fun.

todd

Martin E. Andresen said...

Waiting for your next post!

EricD said...

Bet you ate the fiocco without telling us. Give us a peek at the culatello too.

Jasonmolinari said...

Actually, i have been eating the fiocco...i need to write a post about it:)

David said...

Sto ancora leggendo.

Anonymous said...

Keep the posts coming mate.

Netweaver said...

That was quite a long hiatus.

Anonymous said...

keep posting Jason!!

Mitch