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Nose-to-Tail Cooking from the Butchering Event
I received an email from Christina who attended the hog butchering event with Neal Fraser and enjoyed it so much I asked her if I could repost it. Salud to Christina who is embracing nose-to-tail...
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Bradley 6-Rack Digital Smoker
Bradley 6-Rack Digital SmokerThere are a lot of choices out there for smokers. Over the years I’ve used my gas barbeque (using indirect heat) with a wood chip box, and a 55-gallon food grade steel drum...
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Curing Whole Meats – The 28 Pound Ham
When curing and smoking whole meats, all meats follow the same basic steps: Make up your cure, either a brine (wet) or a dry rub / dry pack Put your whole meat into the cure for a long enough period of...
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Smoking Whole Meats – The 28 Pound Ham
There are two agonizing periods of time when curing and smoking any meat — drying, and bringing the meat to final temperature. Not because they are difficult but because they take hours longer than...
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New blog theme in hopes of making posts quick and easy! Gotta clean it up though!
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Grinding Meat – Keeping it Cool
To keep the ground meat cold, I put ice blocks in a stainless metal pan and top it with another pan
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Spanish Chorizo – The Beginning
Spanish Chorizo for sale in Barcelona Travelling to Spain this last summer I discovered a wonderful thing — the chorizo I was familiar with in Southern California but was never impressed with was a...
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