Tag: Charcuterie

Homemade Pancetta – “Italian-Style Bacon”

Homemade Pancetta – “Italian-Style Bacon”

You have heard me before talking about the merits of curing, fermenting, and preparing a pantry, and ultimately a life on your own while leaning less on the big stores and more on tried-and-true, multi-generational recipes based on a combination of flavor and survival. I […]

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Homemade Jerky – 4 Ways

Homemade Jerky – 4 Ways

It was 5 years ago that I last posted on jerky. So much has changed in my life since then, most importantly, gained a wife and 2 new daughters. Way back when I was learning and experimenting, I (we) learned a lot. I mean a […]

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Corned Beef and Cabbage – A Brief History and How To

Corned Beef and Cabbage – A Brief History and How To

St. Patrick’s day in America is special. It’s is the only day where everyone claims the same heritage, unequivocally consumes more alcohol than even New Year’s, and people are willing to eat corned beef and cabbage. Rich, poor, red, yellow, black and white, we are […]

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Home Cured Pastrami

Home Cured Pastrami

While on my ongoing journey to try and do just a little more each year ourselves, meaning, cure, ferment, prep, and grow foods that we can now easily get at the supermarket, I found a book that gave me the confidence to cure more and […]

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Home Cured Bacon

Home Cured Bacon

I just made another round of pork belly on my Traeger so thought this was worthy of a re-post. “I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and […]

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Mexican Chorizo

Mexican Chorizo

A plus for the homemade “bulk” sausage crowd is this easy-to-make sausage that will do its part to fill up your freezer for a few months. Unlike its Spanish cousin, Mexican chorizo is not dried or cured. You can certainly stuff this sausage into casings […]

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Why Cook – Part 2

Why Cook – Part 2

Lately, I have become a huge fan of Michael Pollan and Michael Ruhlman.  Michael Pollan is a writer of such books as The Omnivore’s Dilemma: A Natural History of Four Meals and this spring released his latest: Cooked: A Natural History of Transformation (which is […]

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