If you’ve been following along the past few months you know I’ve been doing a lot of curing and sausage making with lots of different pork cuts. While this isn’t the first time I’ve made guanciale I think the batch which recently emerged from the basement is quite possibly the best I’ve ever made.
While I make bacon quite often I’m not usually very creative with it. If it’s good and works, why mess with it? However, a friend recently requested some Cajun spice bacon so I felt I needed to do a trial run in order to nail down a new technique. We we were running low onContinue reading “Homemade Cajun Spice Bacon”
It’s been over two months since I cured, cold smoked, and hung up a picnic ham to dry. A few days before Super Bowl Sunday I checked the weight and saw it was ready for slicing!
When we’ve traveled in Spain (and France and Italy for that matter) I’ve always been awestruck by the different kinds of cured meats I see in the markets. There’s no grinding and stuffing, in fact the process for curing whole muscles is relatively simple and they are very easy ‘starter’ projects for the budding homeContinue reading “Filetto: Fennel Pollen Cured Pork Tenderloin (Mini-Lonza)”