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 cm. A piece should be...
There were not many archbishops of Toledo whose acumen and talents surpassed that of Alfonso Carillo de Acuna. Yet, Carillo dedicated his life to serving God in a curious way...
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...
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. Yet, words have memories. They...
While creating this salami, I was contemplating on the life and theology of Friedrich Schleiermacher, the father of the liberal theology. Here and now, I stipulate that his understanding of...
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...
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...
This product was my first attempt to utilize Texel DCM-1: cultures, developed for the whole muscles. At the end, there was a noticeable difference in the final product. It’s not...
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...
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...
At the age of 16, I spent a month in Luthuanian city Druskininkai. It was during the winter when USSR officially collapsed. The world and borders around us were radically...
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