As good as Jared van Camp’s dish was in this week’s Key Ingredient, the coolest part was getting to see inside his very expensive, fully HACCP compliant meat curing room, and all the amazing things going on in it. If we could have done smellovision, I would have. You get to see it at the beginning.
The full article is here. (The above video is by me. You know, in case that information doesn’t appear somewhere you regularly visit.)
By the way, Jared gave Julia and me big hunks of the bacon he made to take home (a most excellent practice I recommend all Key Ingredient chefs follow), and I brought some to WGN Radio for Nick DiGilio to try when we were on his show. You can hear the podcast of our segment, about 35 minutes, here.
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