Category Archives: Charcuterie
Salt Cured Duck Breast Prosciutto
I always have to laugh a little, mine never looks like the ones in the book or on the net in the recipe, but man does it take good! Here is my finished aged salted and Cured Duck Breast Prosciutto.. a … Continue reading
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Cured Chicken Breasts, Awesome!
Some of my books said, up to five days in the cure, boy am I glad I was checking daily because these were ready in 48 hours in the cure, and they turned out amazing..
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Happy Easter! We are having homemade Lamb Ham!
What can I say, I didn’t have ham in the freezer but I wanted the meat to be 0 mile.. so put the old thinking cap on, I do have some very nice legs of lamb, so I cured up two … Continue reading
Potted Rabbit..
As most folks who have been reading for a while know, I am on a steady, never ending learning curve on old ways to use and perserve all kinds of food that the farm produces. I got a new cookbook … Continue reading
Aging Meats-Corned Duck Breast…
I like to age my meats after butcher, it is much better for taste and texture to do so, be it beef, lamb or any of the smaller critters, before I left on my trip, I was doing a number of … Continue reading
Really Liking my new hot smoker
I was able to find a proper Hot smoker or grill depending on how you use it on sale at 60% off, and given that its made of steel, it should last years if looked after, I was surprised at … Continue reading
Canadian Back Bacon-What happen’s when you forget about it..
It was left it in the fridge, hubby did not take it out and cook it off on time, and it been sitting in its brine for an extra two plus weeks. well much to my surprise, other then being … Continue reading
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Charcuterie-Smoked Canadian Bacon
Back Bacon Eh? Kidding.. sort of, as a canadian, I was pleased to be making this, as a lover of all things smoked, I loved this project, I bought a whole 14 pds loin and cut it up to make … Continue reading
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Smoked Homemade Corned Beef
Ok, so my new amazing book called Meat Smoking and smokehouse Design, has all these ideas of things to try to see why things work they way they do, and I can’t wait to try out them out, from the … Continue reading
Corned Tongue Anyone?- Part 1
I don’t know if it was all the raving reviews on the other Charcuterie sites or that I have been having the Nanny on as background noise to much lately but when I picked up the full size pork loin … Continue reading
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Just another Day on the Farm 