Homemade bacon is much tastier than store-bought and is so easy to make! Here is a brief introduction to cured meats, a link for buying curing supplies, and recipes for two homemade bacon varieties: sweet tea + bourbon and peach + molasses.
For the past couple of years I’ve been periodically getting together with a group of friends known as “The Meat Club” to make charcuterie. We decided to get together for a reprise Lao Sausage, a big hit the first time around.
Jerky is often made using whole muscle meat but it can also be made with ground meat! But don't you need a special tool to make those perfect strips? Nope! Grab a ziplock bag, rolling pin and 2 clipboards (plus your dehydrator) and you've got jerky!
Sunchokes do not store well either fresh or cooked. Fresh ones keep for about three weeks in a paper bag in the fridge, cooked ones not more than a couple of days. Dried and ground into a flour they become a useful staple.