Thursday, August 23, 2012
Tuesday, August 7, 2012
I’ve done guanciale many times before, so this really isn’t anyhing new. What’s IS new is the cold smoke I applied to it before putting it into the curing chamber.
Saturday, August 4, 2012
I think i’ve previously said that bresaola is always made with lean pieces of meat. This is true traditionally in Italy, but some discussion with other home curers made me wonder why, and what if I were to make a bresaola using a fattier piece. Would it be tastier? Would the fat taste funky? I wasn’t really sure, so I had nothing left but to try it.