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It has come to my attention recently that RICE FLOUR is used in some parts of Naples on the board. Today, I tried some rice flour. Wow! What a difference! I stretched the pie with RF and let it sit on the counter for some time. it still had no problems on the peel, and it was the easiest launches I have ever done. The pizza dough was only 62%, but with a 6 day fermentation, they...

Had a mini really bad thunderstorm roll through the other day, and a tree in the front yard got struck by lightning, so it has to come down. Rough estimate is that I now have about 2 tons of Blackjack Oak that'll come in handy next year!

This is where I buy the Pasture raised Berkshire pork for all the Salumi I make. The Cuban is the BOMB!! I just had one today!

Hi Everyone,

Long time follower, but rare contributor. I am smoking more now and would like to increase my menu options from just brisket, ribs, pulled pork, cheeks and osobuco, with a couple tries at bacon, to also include more cured meats and sausages.

I have done a couple batches of pork loins and pastramis before, but I would like to reduce the curing time....

Since the diggingdogfarm cure calculator is no longer available, what is (are) the best replacement calculator(s)?