tag:blogger.com,1999:blog-5545805193044328119.post2497542013384911492..comments2023-06-03T11:08:59.851+01:00Comments on OLD FASHIONED BUTCHER: The SmokerChristopher Leehttp://www.blogger.com/profile/04791781963139598140noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5545805193044328119.post-16057773236686169222010-12-20T21:05:27.700+00:002010-12-20T21:05:27.700+00:00I remember Gregory and Leslie from Addison Street....I remember Gregory and Leslie from Addison Street. It was quite a place. I particularly remember that they had some visitors from France staying with them and they set up an escargot feed lot. It was absolutely inspiring. Not to mention delicious.Unknownhttps://www.blogger.com/profile/16429299792594455124noreply@blogger.comtag:blogger.com,1999:blog-5545805193044328119.post-58198181896691341752010-12-08T20:01:07.802+00:002010-12-08T20:01:07.802+00:00Thanks for sharing Chris. I always enjoy reading r...Thanks for sharing Chris. I always enjoy reading reflections from Berkeley residents, seeing the change in personal philosophy.<br /><br />A quick question: do you stop the curing process if you smoke a piece of sausage? <br /><br />By smoking it, don't you draw out all the moisture? And if so, will the fermentation process still take place? Or is it another chemical process that develops flavor in smoked meats.Sajadnoreply@blogger.com