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Best Thin & Finest Meats for a Charcuterie Board

Choosing the finest dry-cured charcuterie meat – in the Western world there are many options available. I have a deep appreciation for the traditionally made long-term production of these dry-cured meats since I also make them myself. Of course, there is a huge variation in what is available. I want to be as useful as possible and help you select …

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What Charcuterie Meats are Pork?

Charcuterie meat comes in many different varieties, it’s a broad category and has various interpretations. Generally speaking charcuterie meats are the dry cured type of meats like prosciutto, however there are other types and pork is one of the meats that is used. For most of the Italian and French styles of charcuterie, pork is a very important meat in …

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What Alcohol Goes with Charcuterie Meat? (Beer, Wine, Spirits)

Many different combinations of alcohol can work with charcuterie and dry-cured meats. I’ve tried alot of combinations and wanted to share some insights I’ve had to match the dry-cured or charcuterie meat. Since charcuterie, salumi, antipasti, or dry cured meats has thousands of variations and types, I’ve grouped the charcuterie together to be a little more helpful. You’ll find a …

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What to do with Charcuterie Meat Leftovers

Below is a list of ideas for what you can potentially do with charcuterie leftover meat. After that, I will highlight some of the most common leftover charcuterie meats and what recipes and ideas you can do with them. Since I’ve been making charcuterie and whole-muscle meats for decades, I’ve definitely used the ideas to enhance the flavor of many …

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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 …

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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 …

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Why is Homemade Salami so Hard to Make?

Making salami at home can be challenging and hard due to the complexity of the product and project. I have learned a lot of lessons over the last 10 years of making many different varieties of salami at home. Certain types of salami are a lot easier to make than others as well. Any type of cooked or hot smoked …

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Designs for a Meat Curing Chamber (and Factors)

I’ve seen many different designs for meat curing chambers, from Prosciutto Parma Ham factories in Italy through to many home curing chamber DIY conversions, 5 so far. The design factors that are used are all very similar and you can replicate these things at your home or buy an ‘out of the box‘ solution as well. Since charcuterie and meat …

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Can the SteakAger Pro 40 be Used for Charcuterie

I have been testing & reviewing the SteakAger Pro 40 for quite a few months now with salami, dry-cured bacon, and whole muscle charcuterie at home. Due to my passion for meat curing and smoking, I have designed and set up various different types of DIY fridge conversions for the controlled environment ideal for making charcuterie-like salami and whole muscle …

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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 …