Cured Meats: Charcuterie
Bressaola – Dry cured beef

I am making the Bressaola from an Eye of Round roast.  This is based on the Bressaola recipe in  Charcuterie by Michael Ruhlman and Brian Polcyn. I have converted it to a slat and cure by weight and adjusted the herbs and spices as it is mid winter and my Rosemary and Thyme are only […]

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Cured Meats: Charcuterie
Dry Cured Country Ham

As I mentioned previously, I really like dry cured ham.  Prosciutto & Speck are great.  However, I am still taunted by my family for the “salt ham” episode where I ordered a “virginia ham” off the internet.  It was not popular. So, with that lesson and others, I have settled on making my dry cured […]

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Cooking
Cold Smoking and Frozen Smoker Entry

I like Prosciutto, however it is bit hard to find round here not in a pre-sliced / pre-packaged form. Once sliced it does not keep well oxidizing  and rapidly develops off flavors.  Speck which is a northern Italian  /Austrian version which is smoked and also has great flavor but is not to be found around […]

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Cured Meats: Charcuterie
Dry cured pork loin – tasting

When doing my research on foods, especially fermented or cured,  I have learned  to look first for the “tasting” post or video then decide whether to look at the preparation posting or video. If there is no tasting video – just assume it did not turn out.   Probably the best that I have seen are […]

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