Proclaiming 2011 "The Year of Meat", bloggers MrsWheelbarrow (who is also a food52 community member extraordinaire) and The Yummy Mummy are leading the charge on a year-long salting, smoking, and curing project they've dubbed a "Charcutepalooza"(shar-coo-ta-pa-loo-za). Frustrated by the meat they've found on the market and eager to take a stab at this age-old art, these devoted home cooks put forth the following question: "Wouldn’t it be better to celebrate the appropriate, thoughtful consumption of meat with a year long exploration of the age old craft of charcuterie?" Why, yes!
Guided by Michael Ruhlman's able cleaver and recipes from his book, Charcuterie: The Craft of Salting, Smoking, and Curing, anyone can follow along along with the monthly challenge completing the project for oneself -- and, "if you don’t know where to hang meat in your studio apartment, don’t worry" as "there will be plenty of projects that do not require hanging meat." A bunch of food52ers have already joined up and Ruhlman will also be along for the ride (weighing in when needed). Check out the "Ruhls" (ha!) and let the fun begin!