What’s The Beef?

I’ve got two options today. One is a corned beef, the other is more or a Montreal-style beef. Start with a couple chunks of cow.These are pretty lean, just what we want. Did I say lean? Well, there’s not a huge amount of marbling, true, but this fat cap has …

Adventures in Ham, 2018-12-13

I’m trying a new recipe for making ham. Not ‘cooking ham’, but for converting an unsuspecting chunk of pig into something pink and delicious. It’s actually pretty simple. I’m starting with an eight-pound picnic shoulder, shown below, and a dry brine mix (kosher salt, brown sugar, pinking salt). I coated …

Walter Hall

I’m feeling mildly maudlin today.  I was reminded of an old friend of the family, Walter Hall. He was our neighbour some thirty years ago.  I remember going fishing with him and my dad, going up into the slash (place where loggers have cleared trees but there are still a …