Here’s my recipe for a naturally fermented, traditional ginger beer that has beneficial probiotics and enzymes. The recipe makes use of a ginger bug instead of dumping a bunch of bread yeast into your soda. I think the bread yeast flavor really comes through in the finished product and overwhelms the ginger….
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…
Well, sort of “Refrigerator Smoked Fish”. This is actually a recipe for making homemade lox. I’m not advocating using the fridge for a smoker. What I AM suggesting is to find yourself some Salish to use to do a basic salt cure of some fish. ˈsāliSH is named for the American…
This is a tough one. This is not light reading. Packed with charts and figures, The Art of Making Fermented Sausages is a technical masterpiece. Taking a scientific tack towards sausage-making, Mr. Marianski has presented here everything you could need to know about what’s going on behind the scenes while…
Real Food Fermentation is a great book for anyone interested in the preservation of food at home. Sure you can throw your groceries in the fridge when you get home from the store, but why not take it a step further? Mr. Lewin runs the gauntlet in this book, helping…
Blender Pesto Here’s a quick and easy recipe for basil pesto to use some of that basil that’s coming up in the herb garden by now. Hmm… Maybe I live further south than you do, but I’ve got basil! Put all these ingredients in your blender and give it a…
This is an amazing book. Published by a Brit, there’s no whining and wincing when it comes to discussing fermented and potted meat. Published on thick cardstock pages, held together with a durable cover, this book has great recipes for everything from the salted, spiced, dried, smoked, potted, pickled, and…
Italian Marinated Olives are an easy snack that just takes a little planning a couple of days before you want to serve them. There are always some of these lurking in the fridge at home. It’s simply olives in oil and vinegar with some aromatics. Mix up a big batch…