Are you ready to make a very tasty sausage that’s incredibly easy? Welcome to the world of Boerewors. This farmers sausage has a unique style of preparation that requires very little mixing. Unlike traditional sausage where the mince is mixed so that it is very sticky with no air pockets, this sausage is rather gently mixed if you have air pockets in your mince that’s ok. I’ve even heard that crushed ice is added to the sausage to create small
Have you ever had this South African Charcuterie? Droëwors is literally translated to “Dry Sausage” and it’s not only incredibly delicious but it’s also incredibly easy to make. Preparing the Meat Getting fresh meat is extremely important when making high quality Droëwors. Try and avoid meat from the big box supermarkets or previously frozen meat. The fresher the better!! The reason is that fresh meat has the fewest amount of contaminants on it. As meat ages more unwanted bacteria begin
Let’s cook some Southern Food. Pickled Pig’s Feet!!! Have you ever tried these tasty trotters? Pickled Pig’s feet is a very common food item in many parts of the world. So much so that meat departments dedicate entire sections to portioned and sliced pigs feet. In the United States on the other hand it isn’t so common though. Down South, pickled pig’s feet can be found in your local grocery store, farmers market, gas station, you name it. It’s everywhere!
In our quest to make dry curing more approachable 2 words came to mind, Carne Seca. This Mexican dry cured meat is an absolute must for anyone who wants to start their journey in the wide world of dry curing meats. It’s easy, incredibly delicious, and the best part is that it’s also fast. This can be made in just under 1 day. Let’s break this dry cured meat down into it’s simplest forms. Preparing the Meat Choosing the right
Today we are cooking up some Southern food, or Southern candy to be more precise. New Orleans Pecan Pralines!! This is truly a great candy that when made right has a delicious, smooth, and creamy texture. Like divinity and fudge, the Pecan Praline can be a little finicky as there are many factors involved in nailing the recipe. I call this the triple “P”. Patience, Practice, and Persistence! making Pecan Pralines is undoubtedly an emotional experience. The slow process of
Let’s make pastirma (basturma). This dry cured meat comes to us from the Middle East and it’s absolutely incredible. In today’s recipe We are going to mix it up a little and break from tradition using some modern techniques and appliances that we have available to use. With that being said I will tell you that traditional basturma is generally made in the winter time where it’s cured with salt and hung to dry in an open area till it’s