I have decided to share my step-by-step guide with recipe on how to make capicola at home. This is the same method I follow to make a delicious cured
Complete illustrated guide on how to cure meat at home. Learn the techniques and tips for safe and delicious cured meats.
Learn how salt preserves meat and how you can safely cure your own meat at home to preserve it and get that delicious cured taste.
Sopressata is one of the most popular cured meats. It is made in many regions throughout Italy, each region boasting its own distinct flavor of sopressata. If you’re a sopressata lover and are up for a new challenge, try making some at home! Homemade sopressata is fresher, tastier, and it has intense natural flavors. Y
I have always been under an impression that making a decent cured meat at home without having underground cellars or owning some kind of special equipment was impossible. Therefore, every time we v…
Curing salts are primarily used to season and preserve different types of meats. The meats are typically cured with salts before they are dried, processed or smoked, to enhance their flavor and lengthen their shelf life. Meats that aren't properly cured will develop harmful strains of bacteria, ...
Master the art of equilibrium curing meat with this comprehensive guide. Learn the essential steps and techniques for perfect results every time.
A fragrant air dried beef that is cur paper thin and served in breakfast, lunch and ever dinner. An exciting cured meat recipe that takes some time to make but the end is so worth it.
Like cured meats? Then you'll love this.
How to make corned beef brisket and smoke it into homemade pastrami, featuring Certified Angus Beef.
Over the years many people have in inquired about the perfect biltong recipe.
This Mushroom Tocino are my vegan take on the iconic Filipino Tocino, which is a cured meat (usually pork) dish distinct for its sweetness and bright red colour. I served this Vegan Mushroom Tocino with some sinangag (garlic fried rice), suka’t sili (vinegar with some chiles and onions), and kamatis (tomatoes) for the perfect hearty Filipino breakfast that can also be enjoyed any time of the day.
This Mushroom Tocino are my vegan take on the iconic Filipino Tocino, which is a cured meat (usually pork) dish distinct for its sweetness and bright red colour. I served this Vegan Mushroom Tocino with some sinangag (garlic fried rice), suka’t sili (vinegar with some chiles and onions), and kamatis (tomatoes) for the perfect hearty Filipino breakfast that can also be enjoyed any time of the day.
Italian deli meats cover a wide spectrum of products that have specific culinary uses. Here's a breakdown of the most common meats you'll find at the deli.
Tigelle is a recipe that I particularly love: practically, I grew up eating these little flatbreads, typical of my homebirth region! Tigelle are traditionally filled with cheese, cured meats, and even sweet spread, a feast for the senses, and a must of the Emilian street food!
Foods high in omega 6 fats include unhealthy foods like processed snacks, fast foods, cakes, fatty meats, and cured meats. Other Omega 6 foods are healthier including tofu, walnuts, and peanut butter. Tofu and walnuts are even high in omega 3 fats and have a reasonable omega 3 to omega 6 ratio.
Solyanka is a rich and hearty soup that is popular in Russia and Eastern Europe. It's made with cured meats, green Gordal olives, pickles, veggies, and a flavorful beef broth. The unusual ingredients blend together perfectly to create a soup that is irresistible.
This beetroot and gin cured salmon recipe using Hendrick's Gin adds flavours used to make the gin in the curing mixture. A recipe to delight any host!
A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses.
Spaghetti Napolitan (スパゲッティナポリタン) is a Japanese spaghetti dish made with cured meat, green peppers, and ketchup. It's a quick fix from pantry ingredients with a mouthwatering contrast between the savory meat and the agrodolce sauce.
Gnocco Fritto is one of the most popular recipes of the Emilian cuisine: rich in history and taste! This delicious fried bread is frequently paired with cured meats and cheese, and served during family gatherings, pheasant festivals, and special occasions! Gnocco fritto can be an exquisite appetizer or a main dish; it is delicious even as dessert spread with Nutella! A must-to-try: easy to make and authentic Italian!
This simple but impressive recipe uses hot honey to cure egg yolks, which are served perfectly jammy and spread over toasted sourdough with chive cottage cheese. The honey is simmered with chillies, smoked paprika and a pinch of salt before being left to cool and infuse.
This is the baked version of traditional Italian dry-cured coppa and is super easy to make. Succulent, superbly seasoned and flavorful, this Capicola will take your Italian subs, sandwiches, pizza and snacking to a new level!
Nduja is an Italian meat spread traditionally made from pork and Calabrian peppers often served on bread, but used to flavor sauces and much more.
Sweet cured red pork is a Filipino favorite. This is a popular breakfast dish served with fried rice and eggs. This recipe shows you how to make tocino at home.
Made with beef brisket, pickling spices, salt, and time, this homemade corned beef is more flavorful and unique than you can buy in the store.
The Skinnymixers Facebook Group absolutely loved the new 'Back-to-School' Lunchbox Chicken Loaf. With no preservatives and complete control over the ingredients, this recipe is popular with young and old. See the Lunchbox Chicken Loaf Recipe here.
Gearing up for the holidays means a couple of dishes must be at the table for the holidays. Kielbasa Loaf and halsuki are two of them. For folks not into cooking your own, some of the best kielbasa and kielbasa loaf anywhere can be ordered and bought from Kowalonek's http://www.kielbasy.net/ and Masser's http://www.massersfarmmarket.com/ here in the heart of the coal region. Kowalonwek's has international fame as the best, but they duel every year, LOL. But for those that do like to cook, here it is. Kielbasa Loaf: 2 1/2 lbs ground beef 2 1/2 lbs ground pork 3 tbs tender quick (cole's hardware has this here) 1 tbs garlic powder although i usually add more, lol 1/2 tbs black pepper 1 tbs mustard seed 2 cups ice water Mix well, form into loaf on a cookie sheet and bake at 400 degrees for an hr. Haluski is a great way to use up your fall garden cabbage and is always yummy. I always serve mine with a side of applesauce, but then, I eat applesauce with everything, LOL. Haluski: The quick version is this-- 1 head cabbage 1 package wide noodles Onions to taste Butter Salt and pepper Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper. Variation 2: Cut the cabbage up any way you like, do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease (If you ever make bacon, always save the grease! It keeps a long time in the fridge.) or the 'grease' of your choice. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease as you need it. Add the cooked noodles and serve. Full version: Dough: 2 C flour pinch salt 1 egg, well beaten Cabbage: 1 large chopped onion 2 tsp oil 1 medium head cabbage garlic powder to taste Cabbage part-- saute onion in oil, add chopped cabbage and steam /saute until tender. Dough part-- Add enough milk t make dough stiff when mixed. Roll out thin (1/8 inch) on floured board and cut into 2 inc squares. Drop dough into boiling water and cook 3 minutes. drain, rinse and let dry for a few minutes. Add dough to to steamed cabbage and simmer around 30 minutes. The more butter, the merrier.
A popular street food in Emilia-Romagna, tigelle (also known as crescentine) are flatbreads not too dissimilar from English muffins. They're usually taken straight out of the pan, split open and stuffed with a delicious array of cured meats and cheeses.
