Pastrami v2
Mark Bronkalla We have been pleased with the first couple of batches of home made pastrami – see: Home Made Pastrami . However, I am always looking for variations that are (hopefully)…
Cured Meats: Charcuterie
Home Made Pastrami
Why settle for pre-packaged pastrami when you can easily make your own with superior flavor, lower sodium and no strange preservatives? This is another slow food recipe. Elapsed time is…
Dry Cured Pork Loin Batch 2
After the success of the first batch. I decided to make another larger one. This started with one of the big economy sized pork loins. With this round, I wanted…
Bresaola – Tasting
Today the Bresaola had lost enough of its weight to be ready for tasting. This is a continuation of my previous post on making the Bresaola . Started 1/5/19, tasting…
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…
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…
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…
Making Lonzino – Dried cured pork loin
Background I love dried and cured meats. Unfortunately, Prosciutto is not good for the budget and very hard to make. So I have been researching again, and came across something…
Makin’ Bacon batches 3 and 4
The method is repeatable. We have made 2 more 18-20 lb batches as of 9/23/18. Each is as good as the last and leaves more room for experimenting with the…
Makin’ Bacon 2
Makin’ Bacon 2 After the success of Makin Bacon and then being raided by the kids, we needed more. The pork belly was a bit more difficult to procure than…