I wanted to share some inspiration and hopefully explain more about what is a charcuterie board. You see them around restaurants a lot. Many friends love my charcuterie boards, we put a lot of heart and soul into the ones we create. What is the Definition of a Charcuterie Board? The modern definition is a selection of food that offers …
How to Hot Smoke Fish (Pictures,Techniques & Temperature)
There are key points when hot smoking fish, with a few techniques and temperatures you can use. Hopefully, I can share some of my successes over the years. We will also talk about the different equipment for hot smoking you can use. To say I love smoked fish is a super understatement. More often than not, I catch and hot …
Difference between Salami and Salumi – Don’t Be Confused Again
The Italian cured meats topic is massive, from living & visiting Italy – my studies of the traditional aspects have been up close and personal. Even venturing to Norca, supposedly the beginnings of salumi and dry-cured meat in Italy. From studying classic Italian meat curing for decades, here is a complete breakdown of the traditional Italian cured meat world. You …
How to Form a Pellicle on Smoked Meat (Salmon & Bacon)
Here is a quick guide about the pellicle, and why it helps when smoking meat. I’ve been meat smoking for decades and have always been looking for helpful traditional & new techniques. I love smoking all kinds of meat, including store-bought, farmed & wild meat. This is a mistake I’ve seen many times with online content about smoking meat, for …