Prosciuttini cured for 3 weeks and dried for 2 months developed a distinct character of nutty flavor and a very pleasant aroma.
read morehttp://youtu.be/FXnZgz-WXNQ Making Prosciutto/Prosciuttini at Home with UMAi Charcuterie 1. Dry curing boneless leg of pork with salt and InstaCure #2 for two weeks 2. Cutting it into Fiocco and Culatello…
read moreWe didn’t know what to expect at the end, but the result exceeded our expectations. Does that make sense? Maybe not but…. here it goes. The initial taste was on…
read moreHere’s a neat story: I have befriended a French national who was a professional butcher all his life. He knows his way around charcuterie…he owned the butcher and…
read moreDIY Dry Aging; Superior Steaks at Home
DIY Dry Aging; Superior Steaks at Home http://drybagsteak.com/wp-content/themes/movedo/images/empty/thumbnail.jpg 150 150 The Original Dry Bag Steak //drybagsteak.com/wp-content/uploads/2020/11/DryBagSteak-logo.pngPUBLICATION: MINNESOTA MONTHLY