Pastirma/Basturma for Beginners – Dry Curing Meat for Beginners
Let’s make pastirma (basturma). This dry cured meat comes to us from the Middle East and it’s absolutely incredible. In
Biltong (Survival version)
When I think about survival food the word Pemmican comes to mind. Pemmican is unseasoned meat (generally buffalo) that’s been
Spanish Lomo Curado
I love Spanish cuisine, especially the dry cured forms of it. Spanish sobressada, Chorizo, and of course the Lomo Curado.
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
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
How to make Guanciale
Guanciale is a salumi that really deserves more attention. This charcuterie utilizes the pork cheek (jowl) that’s been cured and
How to use Dry Curing Wraps
Dry curing whole muscle is an incredible facet in the world of charcuterie. It’s easy to do, delicious, and very