Monday, November 16, 2009

What the hell is going on around here?

Seriously, how do I expect anyone to take my blog seriously if I can't get my act together to at least post every once in a while? And I know you don't want to hear any excuses. Plenty of people who are busier than me still manage to post on there blog. I mean, didn't you see Julie & Julia? She was crazy busy, and she still managed to cook all those recipes AND post about it. It's true, it's all true.

Nonetheless, for those of you who have persevered, and have continued to come back despite the obvious lack of update, I have some news for you: I'm going pro. I had the great opportunity to learn from the talented folks at Marin Sun Farms, the Fatted Calf and Avedano's, and while I never got around to blogging about it, it changed my life. For the last couple of months, I've been investigating all of the legal and logistical issues around producing and selling cured meat products in Texas, not to mention getting to know some of the great farmers and ranchers in the area, and now I'm ready to start making salume. As you know, making salume takes time (and salt, of course) so it will be a while before I have much to sell, but if all goes according to plan, the people of Texas should be able to buy Salt & Time Salume early next year.

I'll keep you updated, I swear.

p.s. I had an absolutely amazing meal at Olivia. Lamb's Tongue Fricasee, Rabbit Confit with Gnocchi and Natalie had the Salmon Crepe. All wonderful, and had a great chat with Chef and Owner James. Should have Twittered it, but I'm worse at Twittering than I am at blogging.


  1. Congratulations!! Will this be a side venture while you keep a day job? Without a doubt us Texans love our if we can just convince them you can do more with it than BBQ. If there is anything I can offer to help with give a shout, I'm not that far away!

  2. Glad to hear the progress.. bummed I missed P and Ks help-out visit. just read the salted pig post about pig huntin.. i think i might be purchasing a decent rifle this year with the express purpose of feral hog hunting. stay tuned.

  3. Ben,

    Sounds like you've been very busy, but I hope you can find time to let us know about your learning experiences and about your efforts to go legit.

    The simple fact is that there is next to no information out there (that I know of) about what it takes to turn a hobby (or an obsession) into a business, what it takes for a one-man operation to clear the legal hurdles and get the blessing of their health department to sell cured meats to a local market.

    So please do us all a huge favor and keep us posted! Thanks!

  4. DMS I'm still in the process of getting my production facility up and running, but as soon as I do, I'd love to have you come out. Torrey, you need to hunt that pig for us to roast at next years man camp. Remember those big old spits they had at the camp site?
    Larbo, I'm not sure how much I'm going to get into the regulations and licensing issues on the blog, but I'd be happy to answer any questsion you have. Just shoot me an email.