Salmon jerky is easy to make and tasty and is a nice alternative to standard meat jerky for anyone who avoids meat. I am thinking of this for our next canoe trip. It is also quicker than meat jerky since the relatively delicate fish does not benefit from either a long marinade or a long Read More …
Biltong is the South African version of jerky. Two differences from American jerky are that it is usually flavored with coriander and vinegar, both of which help preserve the biltong. I spotted a simple version of biltong in a South African cookbook, Charcuterie by Paul Thomas. Adapting his recipe to my situation, I used as Read More …
When I used to go to Houston on business trips, one of my favorite meals was the Cajun sausage boudin with a wedge salad at Pappadeaux’s. Since boudin is hard to find in Richmond, when I visited Nick last week we made a large batch of boudin which we shared. We followed a recipe in Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses Thai red curry paste, honey and garlic for flavoring. This was very Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version uses miso, honey and garlic for flavoring. I was sure this would turn Read More …
I have made and enjoyed many batches of Cottage Bacon using a simple cure of Morton TenderQuick curing salt and brown sugar. I recently made three variations of Cottage Bacon using spicing and sweetening ideas from Jake Levin’s Smokehouse Handbook. This version was inspired by English back bacon. Follow the instructions in the Cottage Bacon Read More …
The photo shows sliced and unsliced Canadian bacon (called back bacon in Canada). Canadian bacon is made from the pork loin, which is a very lean cut of meat. Because the loin is so lean, the loin is cured in a brine rather than dry cured to make the finished product juicy. (In fact, I Read More …
Otis P. Boyd was a prominent black barbeque man in Kansas City. This mixture can be used formed into patties as a breakfast sausage or formed into links and smoked. Note that it does not contain any curing salt. I made a small batch based on 1 lb. of 73% lean ground beef and 1 Read More …
On the top of the photo, sliced duck prosciutto and on the bottom a cured whole duck breast. Some years ago Nick and Anna gave me a Richmond cookbook which included a recipe for making prosciutto from duck breasts from the C&M Galley Kitchen. This is how I used 4 duck breasts from the 2 Read More …
Basturma is an air-cured dried beef which is very popular in Armenia. It is like a spicier version of the Italian bresaola or the Spanish cecina. I spotted recipes for how to make it in Saveur.com and in the cookbook Lavash, and decided to make a batch. It was relatively easy and fun to make. Read More …