The cooking of flesh! Meat preservation and fermentation, for fun and flavor.
How to Smoke 30# of Pork in a Cabela’s Masterbuilt Elite 44 Propane Smoker Follow along as I make 6 racks of ribs and two pork shoulders in one of the biggest home smokers! At least, enjoy the cicadas’ chorus! Ahhh! Summertime!
This is a super simple recipe for breakfast sausage using ground pork and a few fresh herbs. It gives the basic steps from the supermarket to the plate. Change the ingredients to suit your taste or what you have on hand. The only step I will have to require is…
This is a top round roast. Generally, a somewhat bland, lean, boring piece of beef. I thought it would be a good candidate for bresaola. Bresaola is a delicious salumi. No, I’m not spelling it wrong. It’s not salami. Salami is to hamburger what salumi is to a roast. Whole…
Binder! Actually a salami binder failure. I left out the binder in my salami recipe! My salamis are not perfect, yet. They’re curing nicely–they have a nice taste and aroma. I’ve gotten the salt levels in check by switching over to a couple of grams of #2 cure instead of…
How to Build a Meat Curing Chamber for under $200 NEW: Check out the video on youtube. The 30-minute video walks you through how to use this entire setup! My meat curing chamber is a converted wine cooler in my basement. The purpose of the meat curing chamber is to create…
This Homemade Salami recipe appears on page 183 of Michael Ruhlman’s amazing adventure, Charcuterie. It is his Tuscan Salami recipe that I transcribed for the amount of pork I had. I bought 2 pounds of pork shoulder and told the butcher it was for sausage. I agreed with his suggestion…
Coppa is the topmost muscle in a pork shoulder. I’m curing one from the last butt that I bought for a pulled pork BBQ. Cured and dried it becomes a salumi. Salami? No, salumi. Salami is made from ground meat. Salumi is made from the whole muscle. Think of the…
Because of the rumors of how scary the chicken treats that come from Asia are, I decided to make my own chicken dog treats. We go through a lot of chicken in our house… (Warning: this post contains graphic images of chicken.) We buy whole chickens and save off the…
Start with a large cut of beef. I used a Bottom Round Roast of about 4 pounds. Cut in half along the grain, if necessary, to facilitate slicing later. Put meat in freezer for 30-45 minutes, until firm but NOT frozen. Slice the meat ACROSS the grain into slices about…
