Dry-cured pork loin is one of those fun projects but chances are you don’t have a cellar/basement or a curing chamber and neither do I so please don’t get discouraged and read on. I dry-cure pretty much everything in my closet. Dry-curing isn’t but the simple process of removing moisture from meat by letting it […]
Homemade capicola - My step-by-step guide on how to make delicious, buttery capicola at home. You won't believe you made this yourself!
This is a really popular cut for dry-curing and a personal favorite. I know there’s some mysticism (sometimes a negative aura) surrounding dry-curing meat at home, as in that it might be dangerous, unsafe. I felt that way once and getting over the fear of screwing up or eating something that would make me sick […]
COURSE DATES BOOKING FAST! NEW VIP PACKAGES NOW AVAILABLE !! SEE BELOW Great Unique Gift Idea - also available as a voucher for class date flexibility! Learn to produce your own handmade, preservative free Italian salami using traditional methods and techniques in this salami making class . Our instructors are experts
How to cure and smoke bacon
The sausages and cured meats that Spain produces are a testament to the edible magic that results when a pig meets spices and a little bit of curing time.
I have always been under an impression that making a decent cured meat at home without having underground cellars or owning some kind of special equipment was impossible. Therefore, every time we v…
Lonzino is a cured pork loin charcuterie that's easy to make at home.
Everyone knows that bacon comes from pork belly. But does it always? The bacon everyone knows about is the bacon that the farmer and the butcher were willing to sell. The bacon th…
Lamb or goat bacon is easy to make at home with a grill or smoker.
Prague powder #1, which is mostly salt, is bright pink and used in making cured meat products. Products such as sausages, hot dogs, and corned beef.
This Dry Brine Smoked Salmon with a honey glaze is an incredible appetizer or can be used in other dishes like pasta or deviled eggs. One bite into this and you are going to gain friends fast so be prepared!
Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy hunk of air-dried beef with more umami punch per mouthful than the fanciest dry-aged steak—except it’s far more exciting. Unlike its simply-salted European brethren, basturma is garlicky and piquant and spiced with industrial quantities of paprika and fenugreek. It’s the type of cheese board item that draws instant oohs and aahs thanks to its crimson core and out-in-left-field flavor profile.
This pasta with Salumi Bolognese recipe gets flavor from leftover charcuterie like ham, prosciutto, salumi, soppressata, or finocchiona.
Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy hunk of air-dried beef with more umami punch per mouthful than the fanciest dry-aged steak—except it’s far more exciting. Unlike its simply-salted European brethren, basturma is garlicky and piquant and spiced with industrial quantities of paprika and fenugreek. It’s the type of cheese board item that draws instant oohs and aahs thanks to its crimson core and out-in-left-field flavor profile.
Synopsis Expand/Collapse Synopsis Curing and smoking are two of the best ways to preserve and enjoy meat, fish and even dairy products. From salami and ham to bresaola and smoked salmon, cured meat and fish can be expensive to buy and cook with; and often the quality is questionable. So take control and do it yourself. Nothing could be better than sitting down to dine on luxury, made at home grub. With very little effort, you can create your own cures, hot and cold smoke with wood chippings and even smoke delicate meats and seafood on your stovetop with scented teas and rice. Whether you're an urbanite or country lover, it's easy to have a go at the Good Life. With a how-to guide on every technique featuring step-by-step, practical instruction, tips and advice, and dozens of delicious recipes to inspire you, you'll be making your own salt beef, dry-cured hams, salamis, smoked cheeses, gravadlax and smoked oysters in no time.
This rub ramps up the flavor by mixing freshly cracked pepper and coriander seeds with a special blend of spice powders.
Drizzle and Dip is a well-known and established food & recipe blog by Sam Linsell a cookbook author, food stylist, and photographer
This project has several steps, but it's spread out over a few weeks-- so it's very little effort, actually.
Brining meats before they are smoked protects the meat from moisture loss during the long smoking process. Salt absorbed into the meat during the brining stage denatures the protein, causing it to soften and absorb more moisture.
This creamy cabbage casserole is subtly spicy, and has the perfect balance of sweet, tender cabbage to classic, creamy béchamel sauce.
Robiłam już różne wędliny suszone dojrzewające i wszystkie były genialne.Tym razem zrobiłam mieloną troszkę przypominającą salami i znowu się nie zawiodłam-wyszła przepyszna i bardzo fajnie się kroi ,gorąco polecam.... Przepis pochodzi ze strony straga.pl na którą serdecznie zapraszam Składniki: 1,5 kg karkówki ½ szklanki cukru, ½ szklanki soli, Opakowanie pieprzu młotkowanego z kolendrą i gorczycą. Do obtoczenia: 2 łyżki pieprzu czosnkowego 2,5 łyżki majeranku, 2 łyżki papryki wędzonej Przygotowanie: Karkówkę w całości obtaczamy w cukrze. Układamy w szklanym pojemniku i wstawiamy na 48 godz. do lodówki, codzienne odwracamy mięso. Po 2 dniach myjemy mięso z cukru, osuszamy ręcznikiem papierowym. Obsypujemy solą i na 48 godzin wstawiamy do lodówki, również mięso odwracamy,wodę jak wypłynie z mięsa to wylewamy.Znów dokładnie zmywamy z mięsa sól, osuszamy. Obtaczamy dokładnie mięso w pieprzu młotkowanym i na 48 wstawiamy do lodówki. Mięso po tym czasie straci wilgotność, kroimy je w grubą kostkę i wraz z pieprzem mielimy (na sitku 6 mm). Wyrabiamy mięso ręcznie ok 15 minut. Z wyrobionego mięsa robimy dwa równe wałki grubości ok 5 cm. Tak przygotowane mięso obtaczamy w przygotowanej mieszance przypraw. Zawijamy ciasno w gazę lub w pończochę. Związujemy końce i wieszamy w przewiewnym miejscu na haku na minimum 7 dni, czas dojrzewania mielonki można wydłużyć, jeśli wytrzymamy. Kiełbasę kroimy w cienkie plastry.
A delicious South African iconic treat you can make at home
Ukrainian kovbasa is the generic word for sausage. Ukrainian sausage comes in various recipes. This simple recipe can be grilled, fried or baked.
Whether you bring home duck from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement
