charcuterie recipes
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Home cured Guanciale is finished! Recipe and tasting here! The cured pork jowl is finished, click to read more and find out how to make guanciale at home |
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How to convert an old fridge into a meat curing chamber A detailed step by step guide on how to setup and old fridge to cure meat in. |
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Home cured salami is finished!! It has taken just over a month, but our first home cured salami is complete! Read and see more here. |
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Making Salami at home
Images and details about the process of making salami at home. |
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Home Cured Bresaola Finished!
The bresaola I have been curing at home is done! Find out more about curing bresaola here. |
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My new favorite sandwich
A lovely mix of home cured duck prosciutto, a soft yolk fried egg, and some crisp peppery arugula make for just the most perfect sandwich. |
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The home cured duck prosciutto is done!
Finally. It has taken a while. The book said 1 week (the book that shall remain namless, Ruhlman). It has been closer to 5 to be honest. I posted a while back about the start of the duck prosciutto. I had decided that after the failure of the bresaola, I had to cure something. |
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Duck and Cognac Rillettes
I got a few requests in both comments and emails for recipes from the meat party that we just hosted.Some of the recipes are on my blog already, but some are new. This little bad boy of a rillette is new. |
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Duck Prosciutto
The start of my experiments into curing duck breast to make duck prosciutto. Here I cure breasts from two different breeds of ducks to see if we can taste a flavor difference once cured. |
