Salumi means salted meats and in Italy it’s most often referred to as whole muscle curing. Cuts like bresaola, coppa, pancetta, culatello, and lonzino are all examples of salumi. Here you will see some of my favorite recipes, experiments, and processes on how its all made.
Today we are making Italian ham, Prosciutto!! Making prosciutto at home is actually quite easy. You only need salt, a drying place, and a TON of patience!! A typical prosciutto will take roughly 400 days from start to finish. You can let it go longer (if oyu want) for a more complex pork flavor. In …
Today we are dry curing some beef in our home refrigerator. I will confess that this is not my favorite way to do this but anyone looking to preserve meat without all of the associated cost of a drying chamber, this way is brilliant!! The secret to this method is a wrap from the sausage …
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. …
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 …
Pastirma/Basturma for Beginners – Dry Curing Meat for Beginners Read More »
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 idea. What if I took …
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 stands alone in flavor and …
