РусскийSausage: 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...
Jerky – cured beef
It costs a lot to realize what I am more crazy about, tasting the food I cook myself or playing with new high-tech kitchen devices? Judging by my actual weight...
Bresaola. Basturma. Cured pork tenderloin.
At once I cooked: chicken breasts, pork tenderloin, beef tenderloin, pork shoulder. All the meat was salted counting the following proportions: 40 gr of sea salt + 30 gr of...
Smoked cured sausage
Semi fat pork – 650 gr Beef – 650 gr Pork fat – 150 gr Salt 2% CURE 2 – 0.25% Black pepper – 3...