Written by kjudd on Reddit. He has given me permission to post this here. Right, so I’ve read the easiest thing to try when dipping your feet into charcuterie was bacon. Let’s just say that affordable bacon here is, well…crap. I’m talking about main supermarket branded stuff here, none of the higher quality artisan bacon. I underlined affordable […]
Read the second post on everything about raising rabbits for meat on your homestead and how to process, butcher and store them safely.
A guide to slaughtering, butchering, dressing, curing, smoking, and safe storage of meats on the farm. Livestock discussed include cattle, sheep, hogs, and poultry.
A Meat Butcher Chart, when printed, serves as a handy reference in your kitchen, guiding you on the various cuts of meat from beef, pork, lamb, or poultry.
Intimidated by the thought of butchering your own deer? This tutorial and video will show you a simple way to butcher and wrap your deer at home!
Simple is best when it comes to creating a brine, especially since so many of the ingredients people tend to add never make it past the surface of the meat.
This Homemade Dry Cured Duck Prosciutto is an interesting spin on traditional prosciutto that can be easily made at home with only a few simple ingredients. No special tools required!
Build your own curing chamber for salami, prosciutto, and more
Learn how to salt cure a ham at home using old-fashioned curing methods to preserve meat.
Mesdames et messieurs. Roulement de tambours...
Making fermented sausages at home, definitely presents some difficulties, which we don’t have to face when making other types of sausages
DIY an unwanted fridge into a Curing Chamber or Cheese Cave! Tutorial includes wiring and sources!
Curious about curing meat in a normal fridge? Our guide, complete with pictures, will walk you through the process step by step.
Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleisher’s, where he was recently named director of education. In each column, Mayer tackles a pressing issue…
Escucha mi PODCAST diario ¿que ceno hoy? y te resolveré la duda de que preparar todos los dias para cenarhttps://open.spotify.com/show/3LrAoKupzwq87hsL1EUKVN...
Learn how to make homemade sopressata and get the best results. Easy to follow instructions. Great results.
Country-cured smoked ham How can we have Christmas without ham? Unthinkable! When I was a kid, in my house my father was the cook. One of the things we look forward to at Christmas dinner was his special ham. It took him two days to prepare his...
Advanced dual-fridge meat curing and fermentation chamber that allows complete control of temperature and humidity for consistent results.
Calculate the right amount of curing salt per pound of meat with our helpful tool. Ensure perfect results for your cured meats.
