РусскийDeer “Prosciutto”
This deer “prosciutto” comes from a poor creature of our Lord, mercilessly killed by an arrow of a good friend, Michael. I’ve known Michael through...
Smoked pork loin
First of all smoked pork is a perfect winter product. I would highly recommend using best meat cuts: pork loin, neck, pieces with much fat and low content of...
Meat & poultry sausage
The experiment performed was full of courage and risks and it is sure to become a history of Mediterranean coast of Spain. Actually it was done in Spain by a...
Smoked beef
First of all smoked beef is a perfect winter product. It can be kept in fridge in plastic seal bag for 3-4 months and when...
Smoked tongue
In all the kitchens round the world tongue has been always a delicacy. This is a unique muscle which does not contain any connective tissues and that is why it...
Smoked duck
Duck meat itself is characterized by a bright rich taste, however, combined with a right mixture of spices and smoked by nice flavors of fruit sawdust it becomes truly divine....
Cold smoked salmon
Walking by internet I found this funny device for cold smoking. What a thing! Genius lies in simplicity, really. The manufacturer guarantees 8 non-stop hours...
Sausage: hot-smoked, cold-smoked and cured
I had an experiment making home sausage. The essence of the experiment was to choose the right method of cooking, which provided most pleasant flavor and at the same time...
Smoked cured sausage
Semi fat pork – 650 gr Beef – 650 gr Pork fat – 150 gr Salt 2% CURE 2 – 0.25% Black pepper – 3 gr Red smoked pepper –...
Cold smoking beef
Here we are and the cold smoking beef. It was cooked according to the traditional classic recipe which comes from ancient times. Salt 2% Cur#1...
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