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	<title>Road To… &#187; cure</title>
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	<link>http://www.4505meats.com/bestbyfarr</link>
	<description>The constant pursuit of flavor country!</description>
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		<title>Spiced and Cured Pork Shoulder</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/05/26/spiced-and-cured-pork-shoulder/#comments</comments>
		<pubDate>Tue, 26 May 2009 13:57:51 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1291</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Post Pig Butchering Class</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/04/23/post-pig-butchering-class/#comments</comments>
		<pubDate>Thu, 23 Apr 2009 22:15:08 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[leg]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[primals]]></category>
		<category><![CDATA[shank]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[smoke]]></category>
		<category><![CDATA[trotter]]></category>
		<category><![CDATA[whole animal]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1267</guid>
		<description><![CDATA[Next class May 30th and June 7th, RSVP here!
Below is a email from one of the students that participated in last weekends Butcher class and it&#8217;s a awesome testimonial.  Thanks to everyone that participated, I had a blast and make sure you check out all of Lydia&#8217;s pictures.
Thank you La Cocina for such a awesome venue, [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Spicy Beef Tendon</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/#comments</comments>
		<pubDate>Sun, 29 Mar 2009 10:44:41 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[simmer]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[tendon]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=1140</guid>
		<description><![CDATA[
]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/03/29/spicy-beef-tendon/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Cured Rolled Face</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/02/02/cured-rolled-face/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/02/02/cured-rolled-face/#comments</comments>
		<pubDate>Mon, 02 Feb 2009 12:05:17 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Good Shit]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[tongue]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=947</guid>
		<description><![CDATA[ 

 
 
]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/02/02/cured-rolled-face/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>CHEFS Thanks Meatpaper</title>
		<link>http://www.4505meats.com/bestbyfarr/2009/01/24/908/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2009/01/24/908/#comments</comments>
		<pubDate>Sat, 24 Jan 2009 15:06:04 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[butcher]]></category>
		<category><![CDATA[CHEFS]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[face]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[pig]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=908</guid>
		<description><![CDATA[
 On behalf of all of us at the C.H.E.F.S. program I would like to thank Sasha Wizansky of Meatpaper and Mark Pasternak of Devils Gulch for there gracious donation of the pig that we butchered at the issue #6 party.  Since the live butchery demo at Acme Chophouse, the students and I have completely made hot dogs, consomme, rolled face, rendered lard [...]]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2009/01/24/908/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Smoked, Braised Head and Trotter</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/17/smoked-and-braised-head-and-trotter/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/17/smoked-and-braised-head-and-trotter/#comments</comments>
		<pubDate>Wed, 17 Sep 2008 13:40:46 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[feet]]></category>
		<category><![CDATA[head]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[trotter]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=55</guid>
		<description><![CDATA[
 
Clean the head and trotters real good torch or shave the hair off.  Cure overnight with salt and herbs.  Smoke till nice and golden from smoke, braise till tender.  Pick and separate fat, meat and bones.  
There are many things you can do, right know we seasoning with aromatics mix, cooling, breading and frying.
 
]]></description>
		<wfw:commentRss>http://www.4505meats.com/bestbyfarr/2008/09/17/smoked-and-braised-head-and-trotter/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Good environment for charcuterie</title>
		<link>http://www.4505meats.com/bestbyfarr/2008/09/17/good-environment-for-charcuterie/</link>
		<comments>http://www.4505meats.com/bestbyfarr/2008/09/17/good-environment-for-charcuterie/#comments</comments>
		<pubDate>Wed, 17 Sep 2008 13:13:24 +0000</pubDate>
		<dc:creator>Ryan Farr</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[cure]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://bestbyfarr.wordpress.com/?p=50</guid>
		<description><![CDATA[





Here is an example of making a perfect environment for your salami aging (just make sure it&#8217;s not a chilled wine storage company&#8230; if they catch you they will kick you out and threaten to sue your ass off&#8230; trust me I am lucky they didn&#8217;t sue me).  
A metro rack, wrapped in plastic wrap with velcro to keep it closed [...]]]></description>
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		<slash:comments>0</slash:comments>
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