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…
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…
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…
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…
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…
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…
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…
After the previous success with the Koji rice marinated steak we wanted to try another to see if it is repeatable. The answer in short is that- It Is! The…
When we built the house I had a utility sink put in the basement shop. It has served well over the years but the lack of a counter-top and ugly…
I have been doing more research and some of the concepts seem to be a bit more than my wife is likely to handle. However I bought a copy of…
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…