Mexican Chorizo

The Farm

Charcuterie

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  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

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  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

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  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

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  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

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  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

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  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