Preserving

Preserving can take on many forms. You can make pickles, kraut, or even dry age your rib roast. All of it is an old school preservation method of some kind. Here are some favorites.

Preserving

Latest Posts

Cooking, Preserving, Smoking Meat

Steakhouse Series – The Chuck Roast and Chuck Steak

It seems like the chuck roast and steak are becoming in vogue again. I thought it would be a good idea to take a minute to sort it out in...Read More
Curing Meat, Preserving

Bresaola

Bresaola is a traditional Italian air-dried, salted beef that has been aged until it becomes firm and develops a deep red color with concentrated flavor. It originates from Valtellina, a...Read More
Preserving, Smoking Meat

Smoked Pork Butt (Shoulder)

The smoked pork shoulder, also known as the Boston butt, has a rich history rooted in American barbecue tradition. This cut of meat comes from the upper part of the...Read More
Curing Meat

Guanciale

When I started to learn how to cure meat, "American-style" bacon seemed approachable and when I wanted to take the next step, I learned to make pancetta (Italian-style bacon). From there,...Read More
Curing Meat, Preserving

How to Dry Age Beef 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...Read More
Preserving, Smoking Meat

Pulled Pork – 3 Ways

One of my absolute favorite food styles is BBQ. I love all sorts of BBQ, from brisket to beans. I love BBQ chicken, hot links, and of course pulled pork....Read More
Preserving, Smoking Meat

Smoked Chuck Roast

I may be wrong but I don't think people buy chuck roasts as much as the old days. Maybe they do but I do know this, when you buy a...Read More
Farm Life, Preserving, Smoking Meat

Homestead Living Magazine – DIY Smokehouse Article

This was originally written for Homestead Living Magazine in the May 2024 issue and in that issue was titled "Up in Smoke - the Art and Science of Smoking Meat."...Read More
Pantry, Pickling, Preserving

Pickling – The Basics

Pickling can be daunting. Our goal is take the fear out of it, so YOU TOO can pickle! Following is a comprehensive pickling recipe that is good for cucumbers, carrots, asparagus,...Read More
Curing Meat, Pantry, Pickling, Preserving

Everyday Pickling Spice

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...Read More
Curing Meat

Mexican Chorizo

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...Read More
Curing Meat, Preserving

Homemade Pancetta – “Italian-Style Bacon”

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...Read More