Let’s make basturma (pastirma). This Charcuterie comes all the way from the Middle East. Countries like Turkey, Iraq, Egypt, and Armenia (just to name a few) all have their own unique versions of this delicious cured beef that’s hung to air dry. Regardless of where you find it this air
Basturma
November 8, 2020
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How to use Dry Curing Wraps
Dry curing whole muscle is an incredible facet in the world of charcuterie. It’s easy to do, delicious, and very rewarding. If you are into sausage making and are looking for your next challenge this is a great place to start. The difference between good charcuterie and great charcuterie comes
How to make Guanciale
Guanciale is a salumi that really deserves more attention. This charcuterie utilizes the pork cheek (jowl) that’s been cured and air dried. Guanciale looks a lot like bacon but trust me when I tell you that it isn’t even close. The fat in guanciale is more firm and the flavor
Making Bresaola Better
Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this project we will be taking an eye of round, dry aging it, curing it, then drying it in a controlled environment. In the world of charcuterie there are many facets.