There are several different ways to make bacon. You can cold smoke, cold smoke/dry cure, you can hot smoke, or you can low temperature smoke and cook it. Today we will be doing some low temp smoking and cooking for our bacon. In later posts we will cover the other methods. The first step to …
Bacon is downright incredible just the way it is!! Then there’s bacon jerky🤯. Bacon Jerky takes that smoky delicious porky goodness and combines it with the texture of beef jerky. It literally blew my mind the first time I made it. There are only a few steps to making Bacon Jerky and it all starts …
What screams Mexican food more than tamales. Tamales has got to be one of my favorite Mexican dishes. It’s a food that I’ve eaten since before I could walk and as far back as I can remember the women in the family would gather around each year to hash out loads of these tasty treats. …
Have you ever had this South African Charcuterie? Droëwors is literally translated to “Dry Sausage” and it’s not only incredibly delicious but it’s also incredibly easy to make. Preparing the Meat Getting fresh meat is extremely important when making high quality Droëwors. Try and avoid meat from the big box supermarkets or previously frozen meat. …
In our quest to make dry curing more approachable 2 words came to mind, Carne Seca. This Mexican dry cured meat is an absolute must for anyone who wants to start their journey in the wide world of dry curing meats. It’s easy, incredibly delicious, and the best part is that it’s also fast. This …
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 …
