Monthly Archives :

November 2015

Sous Vide Cooking Guarantees a Perfect Steak Every Time
Sous Vide Cooking Guarantees a Perfect Steak Every Time 150 150 The Original Dry Bag Steak

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…

read more

When it Comes to Charcuterie, Weight is Everything
When it Comes to Charcuterie, Weight is Everything 150 150 The Original Dry Bag Steak

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…

read more
What are you looking for?
(Click to type)
Privacy Preferences

When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

Click to enable/disable Google Analytics tracking code.
Click to enable/disable Google Fonts.
Click to enable/disable Google Maps.
Click to enable/disable video embeds.
Our website uses cookies, mainly from 3rd party services. Define your Privacy Preferences and/or agree to our use of cookies.