Smoked mackerel that my friend caught in Maine. Marinated in salt, olive oil, garlic, and red wine vinegar. Kind of like a half-assed escabeche. Smoked over oak. Delicious as is with a squeeze of lemon, or with a bagel and cream cheese. #foodsky 🍽️🍜

Trying to recreate my favorite pizza style (Trenton tomato pie). #foodsky 🍜🍽️

Capocollo is finished, and it's glorious. #foodsky 🍽️🍜

Sichuan duck prosciutto ready to go. Smells, looks, and tastes great. Just gotta vac seal and let it equalize in the fridge for a bit. 🍜🍽️ #foodsky

I bought a kilo of protease enzymes direct from China, so why not make shrimp sauce? Blended shrimp and shrimp stock with 1% enzymes. Cooked at 140 F for ~6 hours, then froze and let thaw through cheesecloth to clarify. Added 12% salt to season and preserve. It's intensely shrimpy. 🍽️🍜 #foodsky

Capocollo joining its friends in the curing chamber. It'll hang till it loses about 37% of its weight. Gonna be a long few months. 🍜🍽️ #foodsky #charcuterie

Welp, just bought a kilo of enzymes straight from China #foodsky

Sichuan duck breast "prosciutto", peppered guanciale, and smoked paprika guanciale hung to dry at 55°F and 80% relative humidity. Targeting 30-35% moisture loss. #foodsky 🍽️🍜

Coppa (aka gabbagool🤌) rubbed down and ready for a long cure. 2.75% salt .25% cure #2 1% white pepper .075% cinnamon 1 bay leaf .2% juniper berries .4% fennel seed See you in a few months #foodsky

Not bad for a rental cabin pizza. #foodsky 🍜🍽️

Been back on curing meats this month. Got 2 types of guanciale (heavy pepper and smoked paprika) and a Sichuan duck breast prosciutto. Got more to come. #foodsky 🍽️🍜

Ham and the ham hauler #foodsky #keitruck

The annual giant tub of mac & cheese. #foodsky 🍜 🍽️

Thanksgiving tip: If you want crispy skin, air dry your turkey like Buffalo Bill from The Silence of the Lambs. You know which scene

Dry turkey isn't an option

Rotisserie chicken in preparation for a Thanksgiving turkey. Nice crispy skin, and a surprisingly fast cook. #foodsky 🍜 🍽️

Made some homemade bacon. Found a couple nice pork bellies with the rib meat still attached and did a simple salt, sugar, pink salt cure, with a bit of maple sugar and some spices. Also cold smoked it for 12 hours. It's unapologetically salty and smoky, which is how I like my bacon. #foodsky 🍜 🍽️

I'm just glad to live in a world where sprayable duck fat is a thing.

Wings on the Weber kettle with the Vortex almost rival deep fried. You get so much radiant and convective (plus a little conductive) heat that you end up with crispy skin and the perfect amount of char. #foodsky 🍜 🍽️

I made an unholy American cheese version of Pecorino Romano that I call Pecorino Americano. It's made with milk, sodium citrate, salt, sodium hexametaphosphate, and Pecorino Romano. Got that nice salty bite, but melts like American. 🍽️ #foodsky

Just wanted to share some sourdough shokupan I made a little while ago. #breadsky 🍽️