The more you know
As a butcher working behind a meat counter, everyday I see the confused look on people’s faces as they are presented with the choices as to which meat to buy. You just want some ground beef to make...
View ArticleNitrates and Nitrites
Sodium Nitrates and Nitrites are used in the curing and preserving of meat. Most commonly you’ll find them in bacon, sausages, and hot dogs. It has long been known that salt acts a preservative for...
View ArticleBacon
It’s been said there are only two types of people in the world: people who love it…and people who love it but won’t admit it; it’s meat candy, the gateway meat for vegetarians, dogs beg for it, you...
View ArticleBotulism
Botulism is one of the deadliest forms of food poisoning that every charcutier must be acutely aware. The chances of contracting botulism are rare, but the effects can be fatal. Botulism spores can...
View ArticleTo Make a Salami, Part 1, Gather Supplies
This is the first of several parts that will detail the making of classic, cured salami at home. The traditional salami is not smoked or cooked in any conventional way. Instead it is cured by means of...
View ArticleTo Make a Salami, Part 2, Build It
Now that we’ve got all our supplies, See Part 1, we build it! First, we are going to do is wire in the temperature controller to the original thermostat within the refrigerator. This will by pass the...
View ArticleTo Make a Salami, Part 3, First Try, Basque Chorizo
…and we’re back. After more than a year at sea, I’ve returned and have begun to actually use the new box I made. Now, let me tell you about all my failure. This is my Basque Chorizo. It is made with...
View ArticleTo Make a Salami, Part 4, Second Try, Goat Panchetta
Okay, here we go for reals. After my first attempt, Basque Cured and Air Dried Chorizo, I made air cured Goat Panchetta! Rad. So I got some goat riblets, a fancy way of saying the meat on the ribs on...
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