Time: 15 min. prep, 3 weeks
Yield: Various
Time: 30 min
Yield: 6 servings
Time: 1 hr active; 5–6 hr total
Yield: 8 servings
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 20 min
Yield: 8 servings
Time: 1 hour, 15 min.
Yield: 4 servings
Time: 1 hour active; 4-5 days aging
Yield: 4-6 servings
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 1 hour active; 4-5 days aging
Yield: 4-6 servings
Cold smoking salmon is a method that is often out of reach for most. The cold smoking set up involves smoking the fish at low temperature for a long period of time (like 2-3 days). Cold smoking imparts that coveted smoke flavor to the fish. Cold smoking allows the fish to dry and take on…
A recipe to try… If you love the Macaroni Grill, check out this copycat recipe for their soft dipping bread and oil. What a delicious way to welcome guests into your home while they wait for the grill to warm. On that note, ever tried grilled bread?
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 2 hours
Yield: 6 servings
Time: 1 hour active; 4-5 days aging
Yield: 4-6 servings
Time: 2 hours
Yield: 4 servings
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 1 hour active; 4-5 days aging
Yield: 4-6 servings
Time: 20 min
Yield: 6 servings
Time: 1 hour prep; 4 weeks
Yield: Various
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 1 hour, 2-4 weeks
Yield: Various
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 15 min. prep, 2 weeks
Yield: Various
Time: Various
Yield: Various
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 20 minutes
Yield: Various
Pancetta is the original bacon. Amazingly enough it is a very easy thing to make at home. This pancetta recipe is a classic example of refrigerator charcuterie that has consistent results and requires no special set-up. The Roman legionnaires were snacking on this delectable meat candy in between battles. This traditional pork belly preparation can…
Time: 2 hours 30 min.
Yield: 10 servings
Time: 15 min. prep, 1+ day
Yield: 2 servings
Time: 15 min. prep, 4-8 weeks
Yield: Various
Time: 55 min.
Yield: 4 servings
Time: 20 min
Yield: 2 servings
Time: 20 minutes
Yield: Various
Congratulations! Dry aging done! Your ribeye, striploin or sirloin is ready. Now it’s time to trim the “bark” off, cut it into steaks, and get ready to enjoy, share or preserve to savor over time. Steak lover beware: Dry aged steak cooks faster than “wet-aged” steak. With the lower water content, there is none of…
Time: 1 hour, 4 weeks
Yield: Various
Whether you’ve made too much food for your family or it’s going bad because no one will eat it, you know you need to cut down on the pounds of food going from the fridge to the trash bin every day. This article from LifeHacker could be a food (and money) saver! Plus, check out…
Time: 1 hour
Yield: 6 servings
Time: 15 min. + 2-3 hrs.
Yield: 4 servings
Time: 15 min. prep, 2 weeks
Yield: Various
Charcuterie is a simple craft. There are Three Fundamental Rules: #1 3% salt to weight of meat #2 0.25% slow acting curing salt (eg. Instacure #2) to weight of meat #3 dry cure until meat has lost 35-40% of its original weight Basically, all that is required is meat, salt and patience (and UMAi Dry®!)…
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