Русский
Peking duck
It’s not difficult at all to cook a Peking duck at home but it will take a couple of days minimum. However, since the meal...
Smoked beef tongue
Probably, everybody knows how to cook a beef tongue. There’s nothing special to master. It should be cooked in boiling water, then salted and served with spicy horseradish sauce or...
HOMEMADE HAM WITH ORANGE TASTE
Though it may seem strange but that slight orange taste is perfectly combined with pork. It’s easy to cook at home an authentic, tender ham, almost without preservatives, nice-looking and full of flavors. You need a lean...
The most advanced thermometer for the kitchen
You are free to argue and throw rotten tomatoes at me but I’m pretty sure people not using a kitchen thermometer should be legally banned...
Smoked roast beef
To cook a roast beef traditionally we use the so-called round part of the cow. The meat piece should not contain veins. The meat is salted and marinated. Seasoning Salt...
HOT SMOKED PORK SHOULDER
There are a dozen of various muscles in the pork shoulder. Each one is characterized by its proper taste, structure and color. You know, the pork front legs are perfect...
HOMEMADE SMOKED BACON
It’s not too hard to cook bacon according to a classic recipe. What you can be sure of is that it comes out much more...
HOW TO REDUCE THE SMOKING TIME BY 15 TIMES
Electrostatic smoking chamber for cold and hot smoking with drying option There are two main unpleasant factors which may discourage lots of amateurs from purchasing their own smoking chamber: 1. Huge...
THE PASTRAMI (COOKED AND SMOKED VEAL)
This originally Jewish product is made from veal breast and is especially popular in the US and Canada. And as its usual for the inhabitants of those — it would be just stuck to moldy bread and savored noisily. I am not...
Chistorra – sausage from Navarra
Chistorra – sausage originally coming from Navarra and the Basque Country. There are plenty of options how to cook chistorra and we can spend days...
Homemade sausage. What you need for this
In the course of time every person becomes suspicious about the meat products manufactured by large companies or small farms. And this mistrust is quite natural. Today we live in...
Sausage with orange and cognac
Pork semi-fat – 3kg Fat – 500 gr. Salt – 2% CUR#2 – 0,25% Sugar – 0,5% Black pepper – 0,5% Pimenton – 0,3% Granulated garlic – 0,5% Orange peel...
Smoked bacon
Very simple.Very quick and delicious. The bacon had been salted for 6 days in a bowl with a large amount of salt and some additional...
Small sausages. Thin, long and crispy
Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products. One of them was a simple thin sausage. The recipe and cooking process was...
Pork chips
The pork loin is the leanest muscle, containing almost no fat and membrane. When frying the pork loin comes a bit dry and tasteless. Like most of pork cuts it...
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