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
Pastirma/Basturma for Beginners – Dry Curing Meat for Beginners
May 13, 2022
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Biltong (Survival version)
When I think about survival food the word Pemmican comes to mind. Pemmican is unseasoned meat (generally buffalo) that’s been ground into a powder, mixed with dried berries and rendered fat. The end result is a high calorie/protein meat bar that has an enormous shelf life. So I had an
Biltong
My new favorite dry cured piece of meat, this South African staple is incredibly easy to make and mind boggling delicious! I just can’t stop eating the stuff. Biltong falls somewhere between American Beef Jerky and Italian Bresaola. I hate to even compare it to the two because truly it
Spanish Lomo Curado
I love Spanish cuisine, especially the dry cured forms of it. Spanish sobressada, Chorizo, and of course the Lomo Curado. This cured pork loin is smoky, spicy, perfectly seasoned, and absolutely delicious. Best of all in today’s post you will see how easy it is to make at home. Generally
Make Spicy Capocollo in your home refrigerator
Of all the dry cured meat projects that I do, Spicy Capocollo (coppa for short) has got to my my all time favorite! It’s buttery, balanced, spicy, a little smoky, and so easy to make. Generally coppa is made under very specific parameters with controlled humidity and temperature (check out
Dry Cured Calabrian Pork Tenderloin
I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian pepper and you’ve got a flavor bomb that will have everyone talking. Today I’m going to show you how to make this delicious charcuterie and I think you are going