Thursday, August 23, 2012

Let's talk curing chambers

I've received many many emails asking about specifics of my curing chamber, and more specifically about using different types of refrigerators to use as a curing chamber, so I wanted to post some quick information on choosing a fridge.


Tuesday, August 7, 2012

Guanciale Affumicato

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

Ribeye Roast Bresaola

20120306-IMG_7088 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.