What a great place to start. Fresh sausage is very easy to make and it's a great introduction to the world of charcuterie. Here I will share with you some of my favorite fresh sausage recipes.
Smoked Sausages are on the top of my list of favorite sausages. Taking a fresh sausage and kicking it up a few notches with the addition of smoke brings a whole new life to these beauties. The process is a little more involved but well worth it. Here you'll see t all. The whole process come to life.
Looking for something a little more advanced. Emulsified sausages require some special equipment and precise temperature control. Here you will see all sorts of recipes and techniques to making the perfect emulsified sausage
Welcome to the world of Salami making. Salami is a fermented dry cured sausage that can be eaten raw. There are many processes that make this possible and in this section you will get to see the entire process come to life. I'll share with you some original and traditional recipes as well as my secrets on how to guarantee success every time.
Salami Starter Cultures
Salami making requires a fermentation step. This step can be a little confusing so I dedicated a section to explain the differences between the cultures and how they work.
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.
I absolutely love beef jerky and snack sticks. What a great way to enjoy meat. In this section you will find lots of cool recipes and techniques.
Dry Aging Meats
Dry Aging meat is such an incredible way to tenderize and elevate the flavor. Here you get to see many different dry aging projects as well as experiments. In this section you'll find everything from traditional techniques to modern hacks.