I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef afte
I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to ho
What is tasso made from and how is it made?
I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's no
I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mold have started to appear. I want to identify
I am curing sausages, pork salami in hog casing to be precise. I am having a hard time maintaining both the temperature and the humidity necessary. I have no
When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions
Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake persp
I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller
i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton®
Last Christmas, I got a meat grinder and I've stared experimenting with sausage making. My previous batches have been around a pound of pork, and I noticed that
Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but mad
I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white
I am making pancetta for the first time and I've just taken it out of the cure to dry. I have rolled it and am ready to hang it. Before I hang it, what are th
I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cur
Good evening, all. Quick, specific question here (something too esoteric for most cooking sites I checked): I have ~2.25lb of Corned Beef Brisket (Point Cut)"
Steve Lamb in his book 'The River Cottage Cookbook' mentions a recipe for pancetta where he removes the skin of the pork belly and then cures the belly in salt.
Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, sa
I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking in