Monthly Archives: November 2013

Wow, November is almost over…what does December have?

I feel like I have been on a nonstop wonder ride of awesomeness since the beginning of this month. Granted at first the ride was not all that fun. It started with a “regular” job move to a new floor. Where this move seemed like a complete underhanded move against our Suicide Prevention Unit.

However we saw that the move was good for me (and I am finding that our unit is doing well at our new home). I met my boss and then I met her husband; that husband is a chef at Ten22. Him and I met and he got some samples of my sausage and meat. It was a very productive meeting and there might be a chance I can make more sausage and or bacon for Ten22. We will see.

Recently I started talking to a man who may be interested in buying meats from Smoke&Salt. So with this, I am meeting with a wonderful woman who will give me directions on what I need to do to go legit with this. I am so excited.

Then we had Thanksgiving. I was thinking about trying to do a fried turkey, but I did not want to spend that much. So I went with SMOKING A TURKEY. It was good. I put it in brine and then we smoked it for over 6 hours. So succulent and juicy. I will be doing a turkey again soon as it gives us a lot of meat and is very cost effective. Look for other posts for pictures.

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Its Ten22! Do you know where your bacon and sausage is at?

Julie Andrews once said, “A lot of my life happened in great, wonderful bursts of good fortune, and then I would race to be worthy of it.” This statement can not be more true for me than it is right now.

As you, the reader, may know. I started this blog when I started my hobby, my art, of Charcuterie. I have grown in my ability to create sausage, bacon, and other specialized meats. I know that I have a lot of growth to do. But I am confident in myself that I can meet this growth challenge. I really believe that I have the skills to be a great sausage maker. When I was a kid, I had friends that could be artists, athletes, musicians, and many other things. I always wondered what was my gift. What was I to be great at? Well I found it, here, in Charcuterie.

As I started this journey I also knew that I wanted to take it the step up and make a small living or extra cash. I mean I love being an entrepreneur. So I have been working with friends and family and giving them sausage and bacon (and other stuff). Slowly I have made business cards, a Yelp page, and a small group of returning customers. I dream big, but like to take it small.

Now in the real world with my State of California job life was moving at a good pace and I was enjoying my work. But they, the powers that be (Management), decided to take my small three man unit that was working on suicide prevention and move them into a new branch. CHANGE! I have learned to live with change and while it is stressful I understand that change can be good. This change is good. When we moved to our new branch on the 4th floor I found that my two worlds (real and charcuterie) where going to blend.

My new boss found out about my meat skills and my desire to work with charcuterie. It just happens to be that she is married to a chef at the awesome Sacramento restaurant Ten22. She approached me and announced that he (my boss’s husband) is looking for someone, local, that can produce Charcuterie for the restaurant and that she was going to have him call me.

This was the only thing that was on my mind for the rest of the day. Damn the report I was working on! How could I think of suicide when I might be contacted by a Chef. Well within two days I got a call at my number ((916) 304-MEAT) from him. It was exciting and when I called him back we talked about how he is looking for someone to do meats and he wanted to sample my bacon and sausages. We set it up for yesterday (Friday, November 15th 2013). That was going to be the day.

During our conversation he told me that he wanted to sample my bacon, andouille, and if I had it, a hot-link. I was excited that I had some bacon finished. It takes about 8 day to complete bacon. From meeting my new boss to the meeting was less than a full week. So next I had to worry about the andouille. I had just enough made that I had two links left over. But I used those while teaching at San Juan. (See other post). So I made new andouille. It was great. But I had to search for hot links. I have never made them and could not find a recipe in my Meat Bible. So I reached out to my next resource for sausage making, The Spicy Sausage . com. There I found a great recipe for Louisiana Hot Sausage. I fell in love. So simple, so cheap, so yummy. I think that I like this sausage more than my Andouille. AND THAT SAYS A LOT. Finally, my new boss told me that her chef husband and the Executive Chef at Ten22 loved this very blog that you are reading. They really liked the idea of my Buffalo Wings sausage. So I changed up my recipe for the better (used crumbled blue cheese rather than dressing) and made some of the best damn sausage that you can get your mouth around. (Try it with eggs—makes a great breakfast)

I made all of these in anticipation of my meeting. I kept thinking to myself, (maybe it was more like I was dreaming), but could something come out of this soon to be meeting? Could this be my 1st step towards being the “Sausage King of Sacramento?” I told you I dream big. What would this meeting lead to? I imagined me coming to the meeting with my stuff and sitting around the table with the powers that be at Ten22; talking meat. They would then taste some great meat and tell me they wanted me to come in once a week and make sausage to eat.

Well the meeting time came and that did not happen. Rather I was able to meet face to face the Head Chef for Ten22 and then my boss’s husband. We were able to chat for a few minutes and I gave them my samples. Our meeting was during a super busy time at Ten22 and I understood why we could not meet longer; they had hungry people to feed.

Now during this entire blog post I have tried to leave out names and I am trying not to exaggerate. I do this so I dont jinx the situation nor do I want people to think that the powers that be at Ten22 have promised anything other than to try my sausage and bacon. I hope that something does come out of this but I am not saying anything is. If I assume I make an ass out of….you know the saying. What I will do is tell you what the chef told me. He was looking forward to trying my meats. He appeared really excited about my Buffalo Wing Sausage and he was going to do a “bacon off” against my bacon; he makes his own sometimes. The other thing that he said he MIGHT do was serve some of my sausage to patrons coming to the Chef dinner that night. Now he did not say HE WAS GOING TO DO IT; but he might. At this point I am just excited about him trying my stuff. But if there was or is the possibility for foodies that paid a lot of money to go to the Chef Dinner to try my stuff then that is freaking scary and exciting.

I am just now waiting to hear back. Again, I don’t know where this will go. I am just thankful for the opportunity. If it is a good outcome then great and I will tell you about it. If it is a not so good outcome then I will tell you about it and will keep going. Smoke&Salt will become successful. That is because people like what I make, I have found my gift, and I am happy.

Thank You

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The Teacher’s Pet — BACON!

On 11-13-2013 I was in a classroom. Well, I was in front of the classroom to be correct. Again this year I was invited to come and teach at the New San Juan High School. There was a group of kids, dare I say young adults, that were in the culinary academy and they were eager to learn art of Charcuterie.

The morning went simple and straight forward. It was funny at one point when I was being introduced the connection with my last name caught on. The kids said, “Wait…..is he related to Ms. Kukral.” Sandi advised the kids that yes I was her husband. But even before that, the kids appeared interested in what I had to say. Making Bacon (1)

After my presentation we headed towards the “lab” where I demonstrated how to put the cure on the belly and I even had one kid do it to the second slab. One student was cooking up close to 3 pounds of my finished bacon and we all ate it. What a great day.

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