Written on February 4, 2014 at 4:23 am, by Libbie Summers
By Libbie Summers Photography by Chia Chong How To via Salted and Styled I remember watching my Dad and Grandpa Gibson clean and butcher 20 to 30 rabbits at a time after a long day of hunting on Grandpa’s Missouri farm. When I got old enough I was allowed to help skin the rabbits, but never hold Read More »
Written on February 4, 2014 at 4:15 am, by Libbie Summers
Recipe and Styling by Libbie Summers Photography by Chia Chong Recipe via Salted and Styled Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier. Wet Read More »
Written on February 4, 2014 at 3:03 am, by Libbie Summers
Words and Recipe by Libbie Summers as inspired by Pati Jinich Photography by Chia Chong Recipe via Salted and Styled I fell in love with Pati Jinich the day I met her. Her energy was infectious. Herself, genuine. And, she could cook! The last attribute is especially important as she was a guest on a Food Network show I Read More »
