Do you have your turkey yet? When you get it, give yourself a couple days to brine your bird in this flavorful brining recipe. Brining allows salt, sugar and the flavors of the brine to soak into your turkey, giving it needed moisture and seasoning. No more dry white meat! Read more ›
Spring is finally here! In my house, that means digging to the bottom of the freezer for a big pork leg or shoulder to cure up a smoked ham. Ham pairs beautifully with spring vegetables like asparagus, artichokes and peas. Read more ›
In the spirit of winter, I’m making a Warm Spice Bacon, flavored with allspice, chiles, coriander, mace, pepper and maple syrup. Winter came ridiculously early this year in Minnesota, so I’m making bacon to cheer myself up a bit. Happy holidays to me! Read more ›
It’s time to embrace Winter. The cool weather sends us indoors, the oven keeps the house nice and warm, and herbs and spices sent the air. This year I threw a party for the Winter Solstice to celebrate the longest night and the blessed return of the sun in the New Year. Since my friends have come to expect charcuterie at my parties, I cured an easy festive holiday ham for the table. Read more ›
Earlier this summer I had the pleasure of attending a Whole Hog Butchery class at Kitchen in the Market with local salumi-maker and chef Mike Phillips of Three Sons Meats in Minneapolis. We learned how to breakdown an entire hog for Italian salumi (cured meats), including dry sausage, coppa, hams, pancetta, lardo, etc. Little Foot Farms raised and supplied the pig, Read more ›
I recently saw a tweet go by for “Sichuan Bacon.” Hold the phone. Click. It was from Hank Shaw author & blogger of Hunter Angler Gardener Cook, who’s site I just love to follow. What a fabulous idea. I had just purchased a few ounces of Sichuan peppercorns, so the tweet was clearly a sign of planetary alignment. Last year while participating in Charcutepalooza, I honed my curing skills, particularly on bacon and ham. Read more ›
Growing up, corned beef was a treat in my house. Simmered on the stovetop or braised in the oven with potatoes, carrots, and onions, I could not wait to eat that salty, preserved goodness. I was fortunate enough to grow up on a farm where we raised our own cattle. When we slaughtered a steer, my dad always ask our butcher to corn the briskets and a couple of chuck roasts. Read more ›
This rillette’s recipe came from Charcuterie by Ruhlman/Polcyn, but there are lots of good recipes out there. In fact, you barely need a recipe. What you do need it the right cut of meat. Read more ›
I’ve been part of this crazy Charcutepalooza group since January 2011, where we work our way through Michael Ruhlman’s “Charcuterie” book, one challenge a month. So far we’ve made duck ham, bacon, corned beef, chorizo, chicken sausage and mortadella. Read more ›