Curing Meat at Home

One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes place. Water evaporates slowly which gives the beef a “beefier” flavor and as good mold…

Making pickles is a lot easier than you think. In fact, pickling almost anything is a great, low-cost way to “control” your vegetables (organic, local etc.) without having to drop $12 a jar for the ones at the local Co-Op. I know, I know, we…

Reposting this one because we recently did a batch with one of our friends and doubled it so we could have 5, 1 pound bags of Chorizo ready in the freezer at any time! Super easy! A plus for the homemade “bulk” sausage crowd is…

I have made “American-style” bacon, pastrami, guanciale, corned beef, jerky, and a few other items that now fill our freezer. In most cases I have found that you can definitely save money by doing it yourself, but it certainly takes time and effort. Now that you have…

Ah the bottom and top rounds of beef you got when you ordered your beef share. What to do. You can slice thin against the grain and cook quickly over high heat and make a fab cheesesteak, or, you can make jerky. For your ease,…

St. Patrick’s day in America is special. It’s is the only day where everyone claims the same heritage, unequivocally consumes more alcohol than even New Year’s, and people are willing to eat corned beef and cabbage. Rich, poor, red, yellow, black and white, we are…

While on my ongoing journey to try and do just a little more each year ourselves, meaning, cure, ferment, prep, and grow foods that we can now easily get at the supermarket, I found a book that gave me the confidence to cure more and…

I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power…