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Preparing Foods with Traditional Methods
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Home Archive by category "CURING"

Category: CURING

Using time and salt to preserve food or make it more delicious.

Salumi mold?

John MacDowall September 10, 2014 September 10, 2014CHARCUTERIE, CURING, Fermented Foods curing, salami, salumi 9

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…

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Citrus Cured Salmon

John MacDowall June 9, 2014 June 9, 2014CURING, SNACKS curing, dehydrating, fish, homemade, preservation, snacks, technique 1
Home Cured LOX

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,…

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How to make Salmon Jerky

John MacDowall April 10, 2012 January 20, 2022BACKPACKING, CURING, SNACKS dehydrating, homemade, preservation, snacks 2

Here is a simple recipe for Salmon Jerky.  This stuff is delicious. We carry Salmon Jerky backpacking and on day hikes for a trail-side snack. Sport, Nina’s Cockapoo, actually chewed through a suitcase, trying to get some of this stuff out! What can I say? It’s that good! Slice a 3-pound salmon…

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How to make Chicken Treats for Dogs

John MacDowall April 2, 2012 January 19, 2022CHARCUTERIE, CURING, DRYING dehydrating, homemade, preservation 0
Homemade Chicken Dog Treats

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…

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Cajun Jerky Seasoning

John MacDowall April 8, 2011 April 9, 2020CHARCUTERIE, CURING, DRYING, Spice Mixes drying, homemade, salt, spices 0
rub

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How to make the Best Beef Jerky

John MacDowall November 6, 2007 September 23, 2016CHARCUTERIE, CURING, DRYING beef, preservation, snacks 0

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…

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