As the outside temperature rises, I’m speeding up the process of emptying my Curing Chamber that endures harsh Oklahoma summer in my garage. I still have few weeks before it...
This coppa was created as the result of my experimentation with a large quantity of “Chinese” Five Spice mix. Somewhat surprisingly, the end product pairs...
“Everything is fruit to me which thy season brings, Oh Nature.” Marcus Aurelius, Meditations This sausage was created on the eve of my transition into the realm of those who...
The process from the beginning to the end took nine month. At the end, with a loss of 11.25%, pancetta weighted 7.1kg. Recipe: On one pork belly: 2.5% sea...
This neck came from the half of the hog, locally purchased from Hmong community. The process took two months and two weeks. For one neck: 2.75% sea salt, 0.25% cure#2;...
If a manual contains a title a la “Croatian Salami”, especially followed by “Malorussian\Little-Russian Sausage” ( if you use the title, make sure there are no Ukrainians around — you...
This hot-smoked “Kielbasa Glogowska” comes from Marianski and Gebarowski’s book “Polish Sausages: Authentic Recipes and Instructions.” For any potential buyer of the book, I have to note that the advertising and...
Satan tempted Jesus by bread, power, and vanity; Shakyamuni, the Buddha of our age, had to face Mara’s greed, boredom, and desire. I’m tempted by this tasty Trinity. They passed...
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