The equipment for curing and smoking meats can be quite simple, and you may already have what you need. It is a vast category that has evolved into a skill and craft with numerous options that can be done at home. We will break down all the necessary steps, whether you want to dry cure, hot smoke, cold smoke, or make a healthy protein snack that will last for a while, such as jerky (which can be stored in a cardboard box if desired). It’s all cured meat! To start with I …
Definition of a Charcuterie Board? (Inspiring Pictures)
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 contrasts, …
How to Hot Smoke Fish (Pictures,Techniques & Temperature)
There are some key points when hot smoking fish, with a few techniques and temperatures you can use. Hopefully, I can share some of the successes I have had 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 …
Difference between Salami and Salumi – Definitive Guide
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. I have learned how important a pellicle is for smoked meat. This easy guide will …