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!
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27 comments:

  1. AnonymousJuly 28, 2011 at 9:56 AM

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

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  2. jon spencerJuly 28, 2011 at 10:03 AM

    Me too, with the rss feed.

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  3. Steve BakerJuly 28, 2011 at 10:16 AM

    Still following.

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  4. Daniel ShackelfordJuly 28, 2011 at 10:35 AM

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

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  5. MzunguJuly 28, 2011 at 3:09 PM

    Still here and waiting .....

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  6. jaymoJuly 28, 2011 at 3:28 PM

    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!

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  7. StuJuly 28, 2011 at 4:52 PM

    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".

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  8. OtisJuly 28, 2011 at 7:34 PM

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

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  9. DenisJuly 28, 2011 at 10:09 PM

    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 !

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  10. scottJuly 29, 2011 at 12:01 AM

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

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  11. JasonR "DonutMan"July 29, 2011 at 12:10 AM

    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

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  12. zachJuly 29, 2011 at 11:17 AM

    still following

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  13. Daniel ShackelfordJuly 29, 2011 at 10:25 PM

    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.

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  14. AnonymousAugust 1, 2011 at 5:27 PM

    I check in now and then, still here

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  15. AnonymousAugust 2, 2011 at 12:22 AM

    keep posting!!

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  16. AnonymousAugust 4, 2011 at 6:11 PM

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

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  17. JasonmolinariAugust 4, 2011 at 10:13 PM

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

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  18. AndyAugust 7, 2011 at 9:25 AM

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

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  19. commiskazeAugust 9, 2011 at 12:31 PM

    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

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  20. Portland Charcuterie ProjectAugust 9, 2011 at 1:42 PM

    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

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  21. Martin E. AndresenAugust 15, 2011 at 4:17 PM

    Waiting for your next post!

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  22. EricDAugust 15, 2011 at 7:22 PM

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

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  23. JasonmolinariAugust 15, 2011 at 11:05 PM

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

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  24. DavidAugust 16, 2011 at 3:47 PM

    Sto ancora leggendo.

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  25. AnonymousAugust 25, 2011 at 11:05 PM

    Keep the posts coming mate.

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  26. NetweaverSeptember 11, 2011 at 3:50 PM

    That was quite a long hiatus.

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  27. AnonymousApril 8, 2012 at 9:58 PM

    keep posting Jason!!

    Mitch

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