In today’s recipe we get to test out a new device for dry curing meats at home. The device is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! We’ll I have a 45-quart Artic cooler, and I think we should give it a go!! I […]
In today’s recipe we get to test out another project using our home ice chest. The device I’m using to make this happen is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! Well, I have a 45-quart Rtic cooler, and I think today we should
In today’s recipe we get to test out another project using our home ice chest. The device I’m using to make this happen is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! Well, I have a 45-quart Rtic cooler, and I think today we should
In today’s recipe we get to test out another project using our home ice chest. The device I’m using to make this happen is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! Well, I have a 45-quart Rtic cooler, and I think today we should
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
I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian pepper and you’ve got a flavor bomb that will have everyone talking. Today I’m going to show you how to make this delicious charcuterie and I think you are going to love how easy it
