Cured Meats

I've gotten a number of questions regarding the application of salt during the curing phase of cured meats as it related to quantity a...

Thanks to blog reader Carl for pointing this video out to me. It's a great demonstration on how to tie larger caliber salami (for exampl...

I've received many many emails asking about specifics of my curing chamber , and more specifically about using different types of refr...

Fellow cured meats aficionado Scott, over at Sausage Debauchery, has become so enamored with cured meats that he's decided he wants to ...

I've often wondered if using natural casings when making salami really makes a difference. Let's face it, artificial casings have nu...

Need an opinion from my readers (anybody out there?) As you know this is a slow hobby, and as you've seen posts are pretty infrequent (t...

In the last post I told you I'd have an update on the coppa. Well, I do. Sort of. The coppas I have curing right now were made using 2 d...

Today I decided I'd throw together a quick simple salame tomorrow to get back into the swing of things. So off I went to my local chain ...

Back from my nice vacation back home in Italy, done with my MBA and actually have free time on weekends! Time to start experimenting and mak...

Sorry for the long delay. As I mentioned in my 1st post, life keeps me very busy. I hope to have something up tomorrow or Monday. My friend ...

Welcome to all. I’m starting this blog as a gift to the king of animals. The pig. This honorable animal, which is so often seen generic...