Today we are cooking up some Southern food, or Southern candy to be more precise. New Orleans Pecan Pralines!! This is truly a great candy that when made right has a delicious, smooth, and creamy texture. Like divinity and fudge, the Pecan Praline can be a little finicky as there are many factors involved in nailing the recipe. I call this the triple “P”. Patience, Practice, and Persistence! making Pecan Pralines is undoubtedly an emotional experience. The slow process of
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 that traditional basturma is generally made in the winter time where it’s cured with salt and hung to dry in an open area till it’s
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 those same principals and applied them to biltong. Would we get a savory version of this survival food that had an awesome flavor with an
Are you ready for something different? This salami was requested by a subscriber and I thought it sounded interesting. This recipe uses teriyaki sauce and before we add this ingredient we need to determine how much salt is in it so we can accurately season our salami. We are looking for a total salt content of 2.75%. So let’s figure out how much salt is in this teriyaki sauce. Here is a picture from the back of the label of
Are you a corned beef lover? I am, and one of my favorite ways to use corned beef is on a Reuben Sandwich. In today’s post we are going to take all those flavors and elements and turn this classic sandwich into a sausage. What cut of meat to use? The first thing to consider is meat selection when making this sausage. Beef Brisket is a popular cut of meat for corned beef but since we are grinding it all
Salami making is what I consider “next level” charcuterie. It’s challenging, rewarding, and will require the use of special equipment (especially if you want it to come out amazing). What I’m about to tell you may seem a little overwhelming but if you really want to take your charcuterie to it’s highest art form, I want you to know that you are not alone. There are many forums dedicated to the art of salami making and of course if you