Using time and salt to preserve food or make it more delicious.
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…
I hate to say that I found this recipe for Citrus Cured Salmon on the Martha Stewart website. Usually, I shun the place, but when Michael Ruhlman shows up, I pay attention. In my defense, I was googling “rulhman cured salmon” and this popped up. This is a very cool,…
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…
