Cured meat can be made in many different ways, this article will go into quite a bit of detail about how cured meat is made, the different ways also the types of cured meats get produced. I’ve produced every type and style of cured meats possible using salt, smoke, and acidity either in combination or individually. You’ll likely be surprised …
Why are Sausages so Good?
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 …
Equipment for Making Sausages at Home
The various equipment you can use to make sausages can be incredibly simple or mechanized so that you can easily process many pounds or kilograms of meat depending on what you are trying to achieve. I’ll try and guide you through the many different setups I’ve used over the years. I’ve been making sausages for a few decades at home …
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 …
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 …
ph Meter for Making Salami and Cured Meats at Home
For many years I’ve been making salami without testing the ph or acidity during the initial fermentation stage. ph Meter and acidity are very important aspects of dry cured salami. Eventually, over the last few years, I’ve decided to be more consistent and thorough in this regard. Though, I’ve used starter cultures, either fast or slow action – I’ve been …
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 …
Can the SteakAger Pro 40 be Used for Charcuterie (Review)
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 …