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Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: This book I adore .

French dry salami-saucisson sec

The nice thing about Sopressa Vincentian is that it's a delicate salami that is aged at least 60 days - usually topped with spices and garlic. The wait is definitely worthwhile! Especially if you put it in a Panini or use this a pizza topping.

How To Use Salt And Smoke To Cure Meat And Fish

Writing an admission essay is easier said than done. It becomes all the more difficult when you struggle with writing.

No matter what recipe you’re grilling up, it starts with the right charcoal arrangement. Whether you’re cooking chicken, pork, ribs or vegetables, there’s a right way and a wrong way to prep your grill or smoker. The good news is that learning tastes delicious.

No matter what recipe you’re grilling up, it starts with the right charcoal arrangement. Whether you’re cooking chicken, pork, ribs or vegetables, there’s a right way and a wrong way to prep your gril

How to make saucisson sec, a classic French dry-cured sausage, from "The New Charcuterie Cookbook" by Jamie Bissonnette.

Saucisson Sec

Saucisson Sec, from The New Charcuterie Cookbook by Jamie Bissonnette - wonder if you could sub xylitol for th fructose or just leave it out?

how to make prosciutto

Batch Made is a new column from forageSF and Batch Made Market founder Iso Rabins, chronicling the ups and downs of the San Francisco foraging.

From the first time I tasted bresaola, I was smitten.  I love cured meats, and enjoy the clean flavor of beef much more than other meats.  It was a beautiful burgundy, and the herbs it had been cured with came through crisply.  I would definitely need to learn how to make bresaola myself!  I found …

How to Make Bresaola

Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing, Michael Ruhlman & Brian Polcyn, (Hardback) 2012

Salting, curing and smoking your own ham.We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County. With pork...

Salting, curing and smoking your own ham.We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County.

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List of Top 20 Hottest Peppers via "Alternative Gardning." Most pepper varieties thrive in a hydroponic setup.

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