Who doesn’t love jerky? Beef, elk, venison, moose, or alligator makes no difference to me. Just give me that tender, dried, seasoned beef snack. Let’s be honest. Jerky isn’t cheap. Some decent jerky can run you upwards of $40 – $45 bucks a pound… OUCH! Making it at home is the way to go. There …
Pemmican. The ultimate survival food. I’ve been researching ways of food preservation and the topic of pemmican would come up every time. Pemmican is a meat product that has a heavy concentration of protein and fat. A staple in Native American cuisine, pemmican was generally made with Bison. This preserved meat came in especially useful …
Time for another salami recipe. This week’s recipe is no ordinary salami though, it’s Soppressata di Calabria. So what makes this air cured sausage so special. Well for starters it’s not cylindrical like most salami. It’s oblong. This shape comes from the act of pressing the salami during the initial stages of processing and fermenting. …
Soppressata di Calabria – Step by Step Video Tutorial Read More »
One of the questions we get asked a lot when it comes to dry aging is ,”How do you know when it’s ready?”. This is a great question as dry aging beef in your refrigerator is very different than dry aging beef in a designated chamber with controlled humidity and temperature. The product that I …
Are you ready for one of the most popular salami in America. The Genoa Salami. This salami is incredible. Delicately seasoned, fermented, and dried to form a charcuterie that is a work of art. The process of making Salami is straight forward. It’s a series of processes that generally don’t change. If you follow my …
Italian Genoa Salami – Step by Step instructions Read More »
Want to make something different. This might be the exact thing you are looking for. Nduja is a spicy, smoky, spreadable salami that packs such incredible and intense flavor in every bite. So what is nduja? Nduja (pronounced “en-DOO-ya”) originated in Italy and is possibly one of the most well known pieces of charcuterie to …
