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Charcuterie: The Craft of Salting, Smoking, and Curing

Sample recipes from Charcuterie: The Craft of Salting, Smoking, and Curing

Pancetta

Pancetta is an Italian bacon and a delicious ingredient used in many of that country’s dishes. It’s simply pork belly cured with salt and...

(1 Votes)

The Basic Dry Cure

The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. You can use either what’...

(1 Votes)

American-style Brown-Sugar-Glazed Holiday Ham

This is the classic American baked ham, like the honey-baked ham most are familiar with—as worthy a ham tradition as those of Europe. The...

(1 Votes)

Whiskey-Glazed Smoked Chicken

Here two techniques, glazing and smoking, result in a rich mahogany-colored skin and a sweet tangy flavor from the bourbon, sugar, and ca...

(1 Votes)

Corn Relish

Great color, vibrant on the plate, this relish works with virtually any sausage and meat terrine. Brian and I tend to make it September t...

(1 Votes)

Spicy Dry Rub for Pork

 This dry rub is excellent on just about any cut of pork, shoulder, loin or tenderloin, whether you plan to smoke it, roast it, or grill ...

(1 Votes)

Maple-Cured Smoked Bacon

We're pretty fortunate in this day and age to not have to preserve our own meats every time we want a taste of bacon, but if you have the time, no store-bought variety tastes quite as good as this homemade bacon recipe. This Maple-Cured Smoked Bacon has a sweet and smoky taste that's mouthwatering on its own, and when paired with your Sunday typical breakfast it delivers a burst of flavor that you won't soon forget. Curing bacon takes several days so you'll need to prepare in advance, but it's well worth the wait for this maple bacon recipe that you need to try.

(1 Votes)

Home-Cured Sauerkraut

Curing your own cabbage results in delicious bright sauerkraut and a fresh tart flavor thats far superior to the bagged version at your ...

(1 Votes)
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