Category Archives: Cured Meats

7 Month Culatello

As I am preparing for the Day of Pigs on October 19, I am using some of my weekend time to clear out the curing fridge, clear space in the freezer, and decide on recipes for this year’s sausages.  This … Continue reading

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Graef Hand Slicer – I am in love!

  I decided to buy our household (OK, really me) an anniversary present this year. Traditionally (whose tradition exactly?), sugar is the gift for #6, but  stainless steel works for ANY gift in my book. I had noticed the Graef … Continue reading

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Jambonettes, a.k.a. Ham Grenades

This week I got a little practice trimming up some ham pieces that were left over from my last culatelli.  I had frozen the pieces that would have been i fiocci, and I decided to cure them in the French … Continue reading

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Second Curing Chamber

As my experience curing meats increases, and my desire to cure more stuff after Grrls Meat Camp, I have been working on a way to increase my curing space, yet not invest too much money/time in the construction.  I’m also … Continue reading

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Back from Grrls Meat Camp, and raring to go

After the amazing weekend that was Grrls Meat Camp in Napoleon, KY, I am back, and raring to go with what I’ve learned.  Thanks so much to Kate Hill and Kari Underly, and to all the grrls whom I hope … Continue reading

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Festa di Salumi – Lamb Prosciutto with Garlic

I’ve said before that I’m lucky to know Cindy Wolf and Kelly O’Neill of Sheep Improvement, who raise terrific lamb, grass-fed beef, and big furry guard dogs.  They sell their lamb and beef at farmer’s markets around southeast Minnesota and … Continue reading

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a little sewing: culatello step 2

My regular readers know that I have been known to do a little sewing from time to time, and my current sewing student knows I know how to do a few stitches by hand.  This morning, I got out two … Continue reading

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the Salumi adventure begins – culatello step 1

I had anxiously awaited the arrival of my copy of Ruhlman and Polcyn’s latest book, Salumi.  As I have been dreaming of dry curing my own prosciutto, the idea of getting the word from my “mentors” in charcuterie for best … Continue reading

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We’re Smoking Bacon Here

In the course of fall here in southeast Minnesota, it becomes necessary to cure bacon, in preparation for winter gift giving.  It is for altruistic reasons that I spend a Saturday lighting fires, and putting wet fruit wood chips on … Continue reading

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I Dream of Cured Meat

As I have been perusing my new copy of Salumi, by Ruhlman & Polcyn, I have been preparing for this year’s meat curing.  As you may or may not know, I enjoy the process of making sausages, and home cured … Continue reading

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