Dry curing whole muscle is an incredible facet in the world of charcuterie. It’s easy to do, delicious, and very rewarding. If you are into sausage making and are looking for your next challenge this is a great place to start. The difference between good charcuterie and great charcuterie comes
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.
Who doesn’t love jerky? Beef, elk, venison, moose, or alligator makes no difference to me. Just give me that tender, dried, seasoned beef snack. Let’s be honest. Jerky isn’t cheap. Some decent jerky can run you upwards of $40 – $45 bucks a pound… OUCH! Making it at home is
One of the questions we get asked a lot when it comes to dry aging is ,”How do you know when it’s ready?”. This is a great question as dry aging beef in your refrigerator is very different than dry aging beef in a designated chamber with controlled humidity and