Charcuterie is a broad term used to define turning fresh meat into meat that can be preserved in a process called curing. If you’re lucky enough to live somewhere where you still have neighborhood deli’s making sausage, the butcher would be a Charcuterie. For centuries, …
Read MoreHard Salami
Hard salami is thought to have been developed by Germanic tribes during the Roman era. The Romans had perfected the cold curing of meats, with Genoa perhaps being the most popular Roman era salami still being made.
Read MoreCold Smoked Salmon
Cold smoked food are either already cooked, are intended to be cooked, or are in the process of being cured. This recipe is for cured salmon.
Read MoreHot Cured Meat Equipment List
In French cooking there is an expression called “MIse en Place”, which translates to “setting up”. For our journey into the world of Charcuterie (i.e., cured meats), we start with a review of the equipment needed.
Read MoreBread and Butter Pickles
These sweet and tangy pickles are made sliced and can keep in the fridge for weeks, but best eaten fresh. A trick my Dad taught me when making pickles is to…..
Read MoreHomemade BBQ Sauce
Every got to the last stage of roasting ribs and realized you forget to get BBQ sauce yesterday at the store? Well fret not…
Read MoreButtermilk Biscuits
Here is a western classic, that can be quickly made in the morning for breakfast or when it’s a half hour before your guest arrive and you just realized you don’t have any bread for dinner.
Read MoreJourney Away From The Politics of Science
It was inevitable I suppose, the last bastion of free thinking left in a society where increasingly every word must be carefully considered; not from the standpoint of whether it’s right or wrong, but from the vantage of how it will be perceived by self appointed thought police. Science was supposed to be different, in science the power of your persuasion is based on facts rather than the righteousness of gender, race, or political affiliation.
Read MoreCold Smoking Considerations
Cold smoking is a method for infusing a smoking flavor in foods that don’t need to be cooked, for example in cured fish or salami. As the name implies, cold smoking does not heat the smoking chamber so the challenge in modern electric or gas smokers is how do you burn the wood chips without heating the chamber.
Read MoreGenoa Salami – Italian
Genoa salami originated around the city of Genoa, Italy during the Roman era. While Genoa is a dry salami, what distinguishes it from other dry salamis is the texture and whole peppercorns along with other spices that make it more zingy. Genoa is made from fermented meat and can be stored outside the frig for months.
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