РусскийThe 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...
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...
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 6 lb) at that time...
Five Spice Cold-Smoked Coppa
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...
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 nitrite.Then it was washed and...
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...
Cecina. Cured smoked beef
We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces length 25-35 cm and width around 6-8...
Cold-Smoked Boar Coppa
Before our scientists came up with the Big Bang theory, most Hindus believed that the universe emanates from a navel of Vishnu, who reclines on his cosmic serpent as he...
In the Likeness of ‘Nduja
Designation of this product as “In the likeness of ‘Nduja” instead of simply ‘Nduja owns to the requirements of the Denominazione di Origine Controllata. Yet, legal niceties aside, what is...
Penates
Etymology is a curious thing. The way the meaning of the words change reflects on the countless milestones of the history our nations and civilizations....
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...
Sabadiego
Annual slaughter of a pig was a special occasion of my Ukrainian childhood. I felt pretty sorry for the creature, but also excitement of the event. There was a ritual...
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...
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 back fat and skin and...
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...
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