Many people find sausages very delicious and great to eat, for many years I’ve made, bought, and studied sausages through my passion for meat creations. I wanted to give some insight maybe into why this occurs, for someone who doesn’t know how all the variations are made. Of course, I eat sausages, including the wide variations that can be obtained …
Different Cuts and Meat to Use for Making Bacon
Pork is the main type of meat you can use for bacon, however, there are many different meats and styles with various cuts, let’s go into some detail and explore the options. I have been making bacon from farmed and wild meat for over 20 years. I have used many different methods and styles, basically every style there is I …
How & What to Do with Different Cuts of Deer Venison Meat
Since I was hunting and harvesting meat in my teens, I was trying to come up with ideas on how to honor and add extra value to the meat I worked for in the wild. Now 20 or so years later, I still use a lot of wild venison meat cuts for many projects, and often for meat curing and …
Thoughts and Insight into Whole Pig Butchery – Smoking & Curing
Curing and smoking, whole pig butchery is all about the fat in my opinion, and using it for adding value to all the muscle cuts that are on offer. There are a few ways to do it. What I am going to talk about, is not easy, it will take time and be a lot of work! But worth it, …
Difference Between Sausages and Salami (Not That Simple)
The difference between sausages and salami comes down to how extended the process is, in essence, all salami were sausages at some point during the process. To really explain this properly, I am going to define what sausages are, as well as salami. To give some insight into the subtle and not-so-subtle variations. I have been making, crafting, and eating …
4 Best Ways to Smoke Bacon (Even Without a Smoker)
I thought it would be helpful to write about the main different ways and methods you can use to get smoked bacon, as I’ve started structuring my masterclass in bacon making. You can choose a variety of ways and equipment, depending on what set-up you make currently have. To be hopefully helpful, I will include a method to create smoked …
The Online ‘Every Bacon Style’ Course
Bacon-making at home can be done in many ways, I am putting together an online course that will show you literally every way possible that I know and have learned over 20 years. I’ve noticed online content has a massive variation in how bacon is made, also there is confusion over the ways you make it. Showcasing it has a …
Best Cuts of Meat for Sausage Making (Diagrams & Pictures)
Cuts of meat vary a lot for making sausages or for that matter salami. Farmed or wild meat does have some key differences for making sausages and the various prime and sub-prime cuts that are available. I’ve enjoyed sausage making for decades and also become proficient at various dry-cured and hot smoked salamis. It’s a MASSIVE topic, and what I’ve …
How to Cure Ham so it’s Not Salty
The classic question that gets asked a lot is how to avoid the ham being too salty, because, after all that effort of brine curing or wet brining the ham you want the result to be perfect. Buying a big chunk of ham or using a precious piece from a pig you’ve reared – it’s a beautiful thing! Then it …
Does Cured Meat Need to be Cooked?
Because cured meats come in many different types and variations, whether you have to cook them or not depends on a few things. Meat curing has fascinated me for a long time. I’ve gone across Europe (especially Italy) purely to savor the types of cured meats they have there. For example Calabrian Njuda (a spreadable pork sausage, or Parma from …