First floor tile project part 1
Mark Bronkalla Background When we built our house 25 years ago we did a lot of the work ourselves. This included all of the hard surface floors – ceramic tile and hardwood,…
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…
D-Bot – 3D printer upgrades
About 2 years ago I built the D-Bot which is a core-xy style 3d printer. What this means is I have a printer with a relatively large build volume of…
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…
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…
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…
Pasties
Background Pasties are what in some countries would be called “hand pies”. They were the standard lunch of Welsh / Cornish miners. They were brought into our family due to…
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…