Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Meat-curing and building a DIY curing chamber.
Bresaola, a home-cured eye round of bison, aged for 3 months. Most people do this with beef, but using buffalo adds a bit of wildness to an already funkylicious piece of charcuterie.
How I made elk speck
In which I finally succeed at making salami.
So we come to the end (almost), the final Charcutepalooza challenge, curing a whole cut of meat. Arguably, as long as you have your curing formula right and a place to hang the cut to dry at the right temperature and humidity, this was one of the...
Curing meats at home: Bresaola, Salami, Sopressata and others.
Bresaola is remarkable food. Like a woodsy prosciutto with a full beef flavor, bresaola is silky, herbaceous and complex. This cured meat knocked me off my feet. I made this myself? So cool.
See how I made cold smoked venison Bresaola in the style of Sudtirol in northern Italy
Failed bresaola becomes my new favorite pantry staple.
Have a hunter friend and want to cure something? Kill two birds with one stone and make a deer bresaola.