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 …