Guancialini – Homemade Cured Pork Cheeks

Things have slowed down a bit work-wise and as you may have noticed I’ve been doing some adventurous stuff lately.  One experiment I was eager to try was curing some pork cheeks into guanciale.  It’s been on my ‘to-do’ list but I always kept forgetting to ask about pork cheeks when in a butcher shop. …

How to Make Homemade Pastrami (a.k.a Smoked Meat)

Ok, enough with all those travel and event posts.  Time for an actual food-from-scratch post!  Pastrami!  This is one definitely one of our favorite dishes!  In New York where I’m from (Mid-Hudson Valley) there’s nothing like a good pastrami sandwich from a proper deli.  Head to Montreal and Quebec City and you’ll find it’s called…

St. Patrick’s Day Corned Beef (Part 1 – brining the beef)

Corned beef.  A staple of St Patrick’s Day here in America, along with green beer and a green river, at least here in Chicago.  This year instead of buying the supermarket corned beef I decided to make my own.  Armed with a brine recipe from Ruhlman’s Charcuterie I picked up a 4 lb slab of…

First Attempt at Making Bacon – Part 1

For the longest time I’ve been wanting to try my hand at curing meat and making sausages.  I’ve been following a couple of charcuterie bloggers and have been fascinated by what they’re turning out.  Since I spend less time in the kitchen during the summer I figured now would be a good time to cross…