We're in the home stretch here at Salt & Time. Last week, my dad and I drove down to Houston to pick up a bunch of supplies at
Allied Kenco. Whether you're a home sausage maker or producing commercially, Allied
Kenco can hook you up with everything you need. Cody and the staff there are super friendly and helpful and a pleasure to work with. They do mail order, but since I was ordering a couple hundred pounds of curing salts and casings, I figured I'd save on shipping costs and pick them up. Plus, I've never been to Houston, and I've been hearing great things about
Feast.
Feast lived up to the hype with its menu. We were still full from lunch, and we needed to get back on the road, so we had a light dinner. The highlight for me was
definitely chicken hearts on toast. I have to admit, that I'm not much for chicken liver, but chicken hearts are yummy. I did have flashbacks to my days at
Marin Sun Farms when I would sort through chicken offal to
separate out the hearts from the livers for the farmers market.
With the pantry now full of supplies, we finished up the last major work on the shop this week, and are ready to start production. Next week, I'm picking up my first batch of pork from
Richardson Farms and we will be off and running. I'll have some pictures up of the first batch, but in the mean time, here are some photos of the shop.
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