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 […]
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 […]
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 […]
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 […]
