Celebrated with a river of Yebisu.
I cannot read Japanese, but surely the fish in your hand is not a stickleback. I’m looking forward to your next charcuterie adventure. I tried the duck prosciutto, but since it was a frozen store-bought duck that I started with, the finished product had no flavor. I’ll try one from a local grower next. The adage that to get a good finished product, you must start with a good product, is so true.
I’ve managed to obtain some beef middles and Bactoferm cultures so my next project will be some kind of salami (probably the fennel-flavoured recipe in R & P). Good luck with your duck prosciutto. You can also make it with goose breast meat if that is easier to obtain than duck.
All the best,
I am writing to see if you are OK. Your latest blog is over a month old. I hope you are just building up things to write about.
Don’t worry, I’m alive. Just very busy, both at work and the home front.
Dang, I hope you at least caught a fish or two. Smoking season must at hand in Japan, too.
Don’t worry Jim I’m back on the seas now! And making sausages again.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.