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 our post on how to build a dry curing chamber), but today I’m going to show you how to make it in your house refrigerator. Making dry cured meat isn’t
Philly Cheese Steak. The thought alone makes me salivate as this beefy/cheesy sandwich is one of my top favorites. A sandwich with perfectly cooked tender beef coupled with a delicious cheese that coats the mouth and adds that je ne sai quai. The Beef The beef of choice for a Philly is the rib eye, but in todays recipe I’ll show you how to make an excellent cheesesteak using whatever cut of beef you can get your hands on. The
Have you ever heard of the Italian Cacciatore Salami? It’s incredible. The word cacciatore means hunter in Italian and this salami is appropriately names a hunters sausage. This sausage was often take out in the field and used for food by hunters as it was shelf stable and didn’t require refrigeration. There are many variations of this salami. The size of the casing, the proteins that are used, and even the spice profile. For this recipe we decided to keep
Having a pH meter for home DIY projects can be a useful tool. We use our pH meter to test the pH in many of our hobbies. Things like homebrewing, charcuterie, cheesemaking, fermentation, gardening, and even some cooking all require accurate pH testing. A pH meter does require some care and attention in order for it to maintain it’s accuracy. Part of that involves proper calibration. Over time and with regular use your pH meter will need to be calibrated