Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in stru
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
I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is sa
While I've found similar posts, I have not found a perfect answer and thought I'd share my cleaning routine in case that is creating a problem
If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after cu
is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off togeth
I have a bag of pink curing salt (Prague powder / instacure) #1 that has been in a cupboard since November 2019. It has been stored in its original packaging: a
I was about to make corned beef brisket again, but I just realized that perhaps brisket is traditionally used only because it used to be the cheapest cut availa
In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it an
Does anyone know long would salt cured salted egg yolks keep in the refrigerator? I've seen a few articles including this one https://practicalselfreliance.com/
We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it
I bought a non-dried pancetta and wanted to prepare a pasta recipe that involved cured pancetta. Since it was the weekend and I wouldn't be ab
I have a left over chunk of brisket flat that I'd like to use to make pastrami. I make bacon regularly, and always dry cure as it's tidier and I think it's eas