Being a super keen guy on curing and smoking all kinds of stuff, I’ve spent hundreds if not thousands of hours smoking over the years (not just meat either). As I’ve learned many of the in’s and out’s of cold smoking over 20 odd years, like everything I’m still learning. But it’s kind of become second nature too. Smokai is …
What is the Difference Between Salami and Ham?
If you love dipping into the charcuterie board, there’s no doubt that you’re familiar with salami and ham. Both have so many variations! Since I’ve been passionate about this meat curing topic for decades, I’ve come across a truckload of style. With both often being pork products, they are sometimes used interchangeably. Both add fat and flavor to a dish …
What Is a Good Substitute for Prosciutto?
If you can’t find prosciutto at your local market, you might be looking for a substitution. I will give a quick breakdown of other options, and mentioned some aspects about why they are good substitutes. Prosciutto is one of the more refined dry-cured meats since it’s often dried and flavors develop over the 9 months to 3+ years it takes …
Which Salami is Best for Pasta Salad?
If you have ever had pasta salad during a summer gathering, it’s hard to forget the mouth-watering combination of noodles, salami, cheese, vinaigrette. The chunks of cured meat can make can just add another layer of savoriness. Here are eat cured eat, it’s all about the craft of salami, charcuterie, and salumi! Pasta salad, though not traditional – it’s a …
Is Bacon a Cured Meat? (Explaining Uncured vs Cured)
Bacon is a cured meat that comes in many different variations, I have made bacon for 20 years and bought and enjoyed many varieties over the years. Bacon is by far considered one of the most popular meat products due to its amazingly robust flavors and versatility of use. But there are some variations and details I want to talk …
What Can You Use Cured Salt Pork For? (heaps)
Cured salt pork is a common ingredient found in Northeastern dishes of the United States, it’s beginnings may have come from Europe, the Slavic countries call it Salo. But it goes way back many hundres of years ago, potenially thousands. When you consider the Romans were salt curing whole legs of pork. This savory cured meat can work well in …
Does Prosciutto Go Bad? (Whole & Sliced)
I’ve savored Prosciutto both sliced and whole, often visitors ask whether this preserved dry-cured meat goes bad, so here is the answer. If you’re a fan of cured meats you’re in the right place – my blog eat cured meat is all about the slowest food around! Prosciutto is one of the most popular Italian cured meats used in appetizers …
What Wine To Pair With Cured Meats?
Nothing goes together quite like wine, cured meats, and cheese. I’ve enjoyed wine for as long as I’ve been making dry-cured meats and cold smoking. The combination of the refreshing spiciness of salami and the buttery deliciousness of an earthy cheese can transport you straight to the Italian countryside. I’ve been making dry-cured meats and other smoked small goods for a few decades …
Difference Between Salt Pork Vs Pancetta
In the food world, pancetta and salt pork are two popular options for those who want cured meat. If you’re new to this world, you might wonder what sets these two types of meat apart. After all, they can seem similar. I’ve been making both pancetta and salt pork for different culinary treats over the years, but still often it …
Do You Salt Pork Chops Before Grilling?
Salt and the cure or seasoning you can do to a pork chop is all about the amount you put on. However, do you think it makes a difference, lets get into it. There is nothing quite like the smokey taste of fresh grilled pork chops. When it comes to grilling pork chops, there are several schools of thought about …
Best Salami for a Charcuterie Board
Salamis vary a lot, and the best ones so put on a charcuterie or antipasti board, will of course depend on what you want to savor. After exploring, making, and trying salamis for 20 odd years, I’ve got a few trips and tricks to share with you. If you’ve ever plucked a piece of salami off a charcuterie board, you …