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 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, …
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 …