Good afternoon food lovers! working on updating my blog spot and making it a little more attractive (and professional!) I dont have much to post today but i want to let everyone know i will be writing a new post in the next few weeks as there are a few projects im working on right now. some are secret, some are not (creating a 5 course menu for our head brewmasters dinner including kevins pork belly terrine and a host of home made sausages), plus i expect to be doing plenty of BBQ'ing this summer, and any one who knows me knows that i do it up large.
There will be lots of pictures, lots of recipes, local eating tips and fun events, as well if you are interested in purchasing or special ordering a perticular kind of bacon, pastrami, cured meat ect you can contact me through here as well. To start i am only offering bacon (2 lb minimum, 5lb minimum for custom flavors), corned beef, pastrami (each by the brisket), smoked or cured salmon (by the side), and jerkey(by the 2lb). I am excited, I hope you are too, please share this space with your friends and pork lovers :)
keep smokin'
-baconjerk
http://baconjerk.livejournal.com/
There will be lots of pictures, lots of recipes, local eating tips and fun events, as well if you are interested in purchasing or special ordering a perticular kind of bacon, pastrami, cured meat ect you can contact me through here as well. To start i am only offering bacon (2 lb minimum, 5lb minimum for custom flavors), corned beef, pastrami (each by the brisket), smoked or cured salmon (by the side), and jerkey(by the 2lb). I am excited, I hope you are too, please share this space with your friends and pork lovers :)
