Curing Meat

We have been curing meat since we lived in the suburbs but now that we raise our own animals, the curing projects have hit the proverbial next level. Give it a shot!

Curing Meat

Latest Posts

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
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
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
Curing Meat, Pantry

Homemade Jerky – 4 Ways

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...Read More
Cooking, Curing Meat, Preserving

Corned Beef and Cabbage – A Brief History and How To

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...Read More
Curing Meat, Pickling, Preserving, Smoking Meat

Home Cured Pastrami

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...Read More
Curing Meat, Preserving, Smoking Meat

Home Cured Bacon

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...Read More
Curing Meat, Pantry

Housemade Bulk Italian Sausage

It goes without saying that pretty much everyone loves Italian sausage. We have been making this version of the recipe for years and got to the point where we stopped...Read More