Want to make something different? This salami might be right up your alley. Spanish Sobrasada. This spreadable salami is like chorizo on steroids. Great flavor, incredible texture, and very versatile!! Sobrasada hails from the Balearic Islands of Spain and is fast becoming one of my favorite salami. Not because it’s
Spam! I remember eating my fair share while in college and the very though of eating a spam casserole, spam quesadillas, or a spam burger takes me on a trip down memory lane. Today we are making spam at home and it’s going to be awesome . In this recipe
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
Pemmican. The ultimate survival food. I’ve been researching ways of food preservation and the topic of pemmican would come up every time. Pemmican is a meat product that has a heavy concentration of protein and fat. A staple in Native American cuisine, pemmican was generally made with Bison. This preserved
Want to make something different. This might be the exact thing you are looking for. Nduja is a spicy, smoky, spreadable salami that packs such incredible and intense flavor in every bite. So what is nduja? Nduja (pronounced “en-DOO-ya”) originated in Italy and is possibly one of the most well
Sometimes the weirdest ideas come to me when I’m in my laboratory (kitchen). This week I was thinking about how amazing Korean KimChi tastes. It’s unique tangy, funky, fermented experience is like a taste bud’s dream come true. So complex in it’s flavors, KimChi ticks all the boxes for me.