Русский
Just a cured pork shoulder
I bought two pork shoulders to cut the neck muscle out and to make coppa. The idea regarding the preparation of the remaining meat (about...
Lamb cured leg
Australian boneless lamb leg was treated with salt 2.75%, #2 0.25%, brown sugar (dark muscovado) 1%, granulated garlic, sage and thyme for three weeks in vacuum bag in refrigerator. After...
Smoked Coppa with Calabrian Peppers
Simple curing mixture: salt – 3%, #2 – 0.25%. After 3 weeks in refrigerator in vacuum bag meat (cross Berkshire/Chester white) was washed with white wine, rubbed with the mixture...
Lomo Embuchado (Pork Loin)
Followed recipe from the book of Jeffrey Weiss “Charcuteria The Soul of Spain”, with some modifications. Couple of changes to the recipe: I left all...
Cured Beef Brisket
Couple of month ago I got 8 lb of pasture raised, grass fed beef brisket. It was cured with Trapani salt 2.5%, nitrate reductase culture Texel (R) DCM-1 (both from...
Pork saltison
I’ve got couple of pig ears and feets with trotters from local supermarket. Very coarsely chopped everything, boiled in water for 5 min and discharged liquid. Slowly cooked (~85 C)...
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