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
Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this project we will be taking an eye of round, dry aging it, curing it, then drying it in a controlled environment. In the world of charcuterie there are many facets. Fresh sausages, smoked, emulsified, fermented
