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So I was doing some reading about how much turkey to buy for Thanksgiving, and a Forbes article I found (the only one that seemed to go into things further than just saying ‘1lb frozen weight per person’) quoted 1/3 to 1/2 of the frozen weight you see at the store will turn into usable cooked...

Summer Salami & Summer Sausage (Fermented Dry & Semi-Dry) THE RECIPE: ----------------------------- Pork Butt (65%) = 3900g Pork Back Fat (10%) = 600g Beef Chuck Roast (25%) = 1500g Total = 6000g ----- Fine Kosher Salt (2.5%) = 150g Cure #2 (0.25%) = 15g Dextrose (0.3%) = 18g (from the...

As of late, it'd seemed like more was going into the larder than coming out. Well, finally today this buckboard pancetta was ready for the block at 19.2% weight loss (close enough for me, we always fry it up anyway). This one came off a store-bought pork shoulder and had a really nice, fully...

Randomly came across this article today in my Apple News feed. Short version; the stall is due to evaporative cooling according to Greg Blonder, a professor at Boston College. Interesting read, thought I’d share...

Chipotle & Cheese Meat Sticks (Fermented Semi-Dry) THE RECIPE: ----------------------------- This is basically a kabanosy-ish stick, with an added quick fermentation of a summer sausage for acid tang, seasoned to my personal taste, with the addition of cheese... so call it whatever you'd like...

Hey all, So I've been curing and drying whole muscle a la pancetta, speck, and coppa for a bit - love it! I recently got a grinder and have now started down the path of fermented dried sausage. I recently made a batch of Landjäger and have a question about what I'm pretty sure is fat leaching...