curedmeats.blogspot.com
Cured MeatsA blog about cured meats, how to cure meats, make your own charcuterie and salumi
http://curedmeats.blogspot.com/
A blog about cured meats, how to cure meats, make your own charcuterie and salumi
http://curedmeats.blogspot.com/
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Cured Meats | curedmeats.blogspot.com Reviews
https://curedmeats.blogspot.com
A blog about cured meats, how to cure meats, make your own charcuterie and salumi
curedmeats.blogspot.com
Cured Meats: August 2013
http://curedmeats.blogspot.com/2013_08_01_archive.html
The Art and the Craft. Tuesday, August 20, 2013. A while ago I decided to buy 1/2 of a Guinea Hog from a local farmer. Of course, every part of the pig had to be used to make delicious salumi! First up: Coppa di testa! Cured meat : Salame - Tasting Notes. Subscribe to: Posts (Atom). Atlanta, Georgia, United States. View my complete profile. Subscribe in a reader. Cured meat : Salame. Cured meat : Salame - Recipe. Cured meat : Salame - Tasting Notes. Cured meat : Solid muscles. Len Poli's sausage page.
Cured Meats: November 2012
http://curedmeats.blogspot.com/2012_11_01_archive.html
The Art and the Craft. Saturday, November 17, 2012. Pancetta Steccata dei Monti Nebrodi. Sicily may not be the first place you think of when you think cured meats, but just like all the other regions, they too have their specialties. In fact, Sicily has an indigenous pig; the black pig of Nebrodi. Nebrodi is a mountain range in the northeast part of Sicily. Labels: Cured meat : Solid muscles. Cured meat : Solid muscles - Recipe. Wednesday, November 14, 2012. Nice salame tying video. Subscribe in a reader.
Cured Meats: Culatello - The King of Cured Meats
http://curedmeats.blogspot.com/2011/02/culatello-king-of-cured-meats.html
The Art and the Craft. Friday, February 18, 2011. Culatello - The King of Cured Meats. If there is a King of salumi, it's definitely Culatello di Zibello. Many might think that honor belongs to Prosciutto di Parma, with it's 5 pointed crown branded onto it's skin, but in reality, those in the know, understand that Culatello is the true King. I have to thank Scott. For also showing me how to make the cut. Culatello starts with a whole rear pig leg. I got the biggest one i could find. This one was ...The f...
Cured Meats: Prosciutto Crudo
http://curedmeats.blogspot.com/2014/08/prosciutto-crudo.html
The Art and the Craft. Friday, August 29, 2014. Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already posted about, like coppa and bresaola. So I didn’t think it was worthwhile to post them. In this case I used a rear leg of an American Guinea Hog, a small heritage breed hog from Carolina Heritage Farms. This is a great breed for home curers as they are only about 100lbs fully grown. 160; . The leg was rubbed and cover...
Cured Meats: Pancetta Steccata dei Monti Nebrodi
http://curedmeats.blogspot.com/2012/11/pancetta-steccata-dei-monti-nebrodi.html
The Art and the Craft. Saturday, November 17, 2012. Pancetta Steccata dei Monti Nebrodi. Sicily may not be the first place you think of when you think cured meats, but just like all the other regions, they too have their specialties. In fact, Sicily has an indigenous pig; the black pig of Nebrodi. Nebrodi is a mountain range in the northeast part of Sicily. Unfortunately, by request I've been asked not to share the exact recipe. You'll have to work out the ratios on your own for this one! Look how beauti...
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Hard Corps Foodie: Pickled Vegetables
http://hardcorpsfoodie.blogspot.com/2011/09/pickled-vegetables.html
Monday, September 19, 2011. This recipe is just a guideline, feel free to add whatever veg you like, and customize how you like. For the Pickling Liquid. 1Cup Distilled white vinegar. 3/4 Cup white sugar. 1Tbs Yellow mustard seeds. 1Tbs Whole black pepper corns. Add all items into a nonreactive saucepan over medium heat, stirring until the sugar and salt are completely dissolved. Take off the heat and let cool for about 30 minutes. While cooling get all of you mis en place done. 2 cups peperoncini drained.
Café Del Manolo: Charcutepalooza - Pancetta & Guanciale
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Tuesday, February 15, 2011. Charcutepalooza - Pancetta and Guanciale. Getting a hog jowl has been tough. Some butchers don't ever stock hog jowls and others that do stock it probably keep the cut for themselves. I was only planning on curing a belly for pancetta but decided to pop into a local butcher, Olliffe. In Stratford, Ontario and they provide a fantastic product. February 16, 2011 at 3:50 PM. February 18, 2011 at 7:11 PM. Thank you for sharing! May 7, 2011 at 8:06 PM. May 7, 2011 at 8:10 PM.
Hard Corps Foodie: The Best Salsa Recipe around!!
http://hardcorpsfoodie.blogspot.com/2011/09/best-salsa-around.html
Sunday, September 11, 2011. The Best Salsa Recipe around! This place is great. They have produce, and items from all over the world. Specializing in Mexican, and Asians. There fish is so damn fresh it is swimming. I recommend going to this place on Tuesdays and Thursdays that is when they get their fresh fish and produce. Sundays are freaking nuts at this place. Onto the salsa. First thing I do is get all my ingredients together. 5 Medium Roma tomatoes, halved, Cored and seeded. 1 1/2 Cup water. Place To...
The Swine Spectator: May 2009
http://swinespectator.blogspot.com/2009_05_01_archive.html
What is your favorite cut? Hey, will you watch my pig for me? How to Make the Best Ribs Ever. More on carbon footprints. So how did I get into sausagemaking? The Locavore Hunter™. Sunday, May 31, 2009. It MUST have come from Pigzilla. That was two weeks ago. Now it sits (Expertly salt cured) in by drying box for 2-6 more months. I will be posting on this project as it progresses. Links to this post. Thursday, May 28, 2009. Hey, will you watch my pig for me? Links to this post. Wednesday, May 27, 2009.
The Swine Spectator: April 2010
http://swinespectator.blogspot.com/2010_04_01_archive.html
What is your favorite cut? A Sad Day for Andouille Fans. First Bambi, Now Its Skippy. A tour of Jacobs Andouille. Why Make Your Own? The Locavore Hunter™. Friday, April 30, 2010. I'll ask you all to bear with me over the next couple of weeks. I am moving soon and most of my kitchen is packed for travel. The good news is that my new kitchen is huge. It has 60 sq ft of counterspace, 5 burner gas stove, built-in humidity controlled wine fridge (aka "the curing chamber"! Posts will be forthcoming,. To vote) ...
The Swine Spectator: October 2009
http://swinespectator.blogspot.com/2009_10_01_archive.html
What is your favorite cut? Not on my watch. The Locavore Hunter™. Monday, October 26, 2009. Not on my watch. Climate chief Lord Stern: give up meat to save the plane. People will need to consider turning vegetarian if the world is to conquer climate change, according to a leading authority on global warming. I love vegetables, I really do. Especially with pork. Who doesn't like spinach sautéed in bacon grease, or beans seasoned with tasso? Later in the article comes the revealing sentence:.
The Swine Spectator: March 2010
http://swinespectator.blogspot.com/2010_03_01_archive.html
What is your favorite cut? New Orleans Spelling Bee Tests Pork Knowledge. No Pork or Alcohol? Just how many things can you grill at once? A Disaster of Biblical Proportions. The Pastrami is a Hit! The Locavore Hunter™. Tuesday, March 30, 2010. New Orleans' Spelling Bee Tests Pork Knowledge. Brings bee at Xavier to a savory end. It was down to two spellers when Andrew Nguyen, 12, got stuck. In the 20th round of Saturday's regional spelling bee, Andrew asked for his word's origin. German, he was told.
Café Del Manolo: Doce de Marmelo (Marmelada)
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Wednesday, November 17, 2010. Doce de Marmelo (Marmelada). This months theme for the Can Jam of apples, pears or quince had me excited to try something that brings back so many childhood memories. One of my favorite snacks as child was a simple sandwich of toast with marmelada. Growing up in a Portuguese home we always had marmelada around. It never clicked with me until a few years ago that it was very similar to Membrillo or quince paste. Doce de Marmelo (Marmelada). Subscribe to: Post Comments (Atom).
Café Del Manolo: March 2010
http://www.cafedelmanolo.com/2010_03_01_archive.html
Monday, March 15, 2010. Carmelized Red Onion Relish. This month started with another low acid warning. Much like the warning we received for last months theme, the carrot, we were given another ingredient to can that was low on the acid meter, the Allium family. I chose to adapt another recipe from a published source to make sure that I was keeping the acidity at a proper level. Carmelized Red Onion Relish with Commandaria. Adapted from The Complete Book of Small-Batch Preserving. Remove hot jars from ca...
Café Del Manolo: May 2010
http://www.cafedelmanolo.com/2010_05_01_archive.html
Thursday, May 20, 2010. I think this month there will be lots and lots of pickled asparagus. I knew the minute that this months theme was announced that it was my first choice. The other ingredient that shared this months theme spotlight was rhubarb, and I am not a fan. I've never enjoyed it, last year's strawberry/rhubarb jam and rhubarb chutney sit ignored on our storage shelf and I always side step them for other favorite preserves. Adapted from Well Preserved by Mary Anne Dragen). 4 cups of Water.
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Cured Meats
The Art and the Craft. Friday, August 29, 2014. Oh my, it’s been a while since a last posted something here. I haven’t stopped making stuff, I’ve just been making stuff which I’ve already posted about, like coppa and bresaola. So I didn’t think it was worthwhile to post them. In this case I used a rear leg of an American Guinea Hog, a small heritage breed hog from Carolina Heritage Farms. This is a great breed for home curers as they are only about 100lbs fully grown. Thursday, February 20, 2014. Is a co...
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