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Home Posts tagged "curing"

Tag: curing

The Benefits of Smoking video

John MacDowall September 2, 2016 April 9, 2020CHARCUTERIE BBQ, curing, homemade, meat, pork, smoker 0

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!

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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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Build a Meat Curing Chamber for under $200

John MacDowall May 15, 2014 March 25, 2019CHARCUTERIE curing, diy, homemade, meat, salami, salumi 10
Curing in Process

 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 set up! My meat curing chamber is a converted wine cooler in my basement.  The purpose of the meat curing chamber is to …

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Homemade Salami

John MacDowall May 14, 2014 September 8, 2016CHARCUTERIE curing, diy, homemade, meat, salami, salumi 9

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 …

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How to Salt Cure and Air Dry a Homemade Coppa

John MacDowall May 14, 2014 January 12, 2017CHARCUTERIE curing, homemade, meat, pork, salami, salumi, sausage 8
Hanging Coppa

Coppa is the top most 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 …

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