Charcuterie: The Craft of Salting, Smoking, and Curing
Sample Recipes from Charcuterie: The Craft of Salting, Smoking, and Curing
Pancetta is an Italian bacon and a delicious ingredient used in many of that country’s dishes. It’s simply pork belly cured w...
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...
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 Europ...
Here two techniques, glazing and smoking, result in a rich mahogany-colored skin and a sweet tangy flavor from the bourbon, sugar, and ca...
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...
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 g...