Expanding the deli here on the tiny farm.
None of you will be shocked by the fact that I like to make my own deli items. From cheese, sauces, pestos and sausages; it's all part of the deli fun. Well, I have decided to add a new item to the McDowall Manor deli. Home dry cured and smoked, nitrite-free bacon. I'll also try to whip out a smoked pork belly dinner, just to see what it's like.
In other news, the farm flock has returned to 4 girls, 3 of whom are laying. No chickens were harmed in the process of turning the flock over. (It was Coral and Pearl who had to leave - ya can't kill a critter with a name!)
In perhaps less cheery news, Good Friday is coming. I'll serve two of the bigger fish for dinner but I want to smoke a third one to see if I can mimic the taste of smoked salmon. That would increase my deli-ability even more! (Ya reckon I just invented a new term? - deli-ability?)
I'll do an update blog or video or something on what worked and what didn't.
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