I love cured meats of all types: hot smoked ham, prosciutto, bresaola, cured salmon, all manner of dried salumi. It’s my intention to walk you through the many types of cured meats you can make at ...
If you read my previous post on breaking down a forequarter of beef you may recall that we put some pieces into a ramshackle dry aging chamber so that they could age for a bit before we cut them. ...
If your garden is looking anything like ours is at this point in the season, the herbs are beginning to wane and you’re quickly realizing the time has come to clip your herbs for the last time, ...
