Tag overview for: 'calculator'

Entries on this site with 'calculator'

  • Bresaola - Recipe and Calculator
    For those that don't know, Bresaola is an air-dried beef that originates in the north of Italy. In the past, I've always made it using Jason Molinari's recipe from curedme
  • Cider Ham
    Continuing the updates on the cures started in early February, the Cider Ham has now been cooked and sliced: This cure started with the gift of some cider from Mark at Roc
  • Ventrèche - Bacon by another name
    I've written here and here about the Gascon salted pork called Ventrèche, a bacon that, at it's most traditional seems to be cured with just salt as a curing agent, howeve
  • Pancetta di Thurlaston
    I wrote before Christmas that I was making a Pancetta and was cutting right back on the spices. I know this because I've just had to look at my previous post to see why I'
  • Black Ham VI - The Recipe and Calculator
    The final part the story of the Black Ham, the previous post is here: Black Ham - Part V - Cooking and the Finished Ham For anyone wanting to make a similar Black Ham, thi
  • My Favourite Bacon
    I recently posted a bacon tutorial that I wrote for the sausage making forum. The recipe used was an amalgamation of a few already posted by myself and others, as such it
  • Dry Cured Bacon - Tutorial
    This is an adaption of the tutorial that I wrote on 'beginners' bacon curing for the sausagemaking.org forum . Let's Make Bacon! Cure suppliers Details of cures and suppli
  • Pancetta di Larbo
    I mentioned in this post that I was making a rolled pancetta - pancetta arrotolata - from a recipe by my mate Larbo who now lives in the US. It's unusual as it's flavoured
  • Pigs and Pancetta
    Many local farm suppliers are only too happy to sell you half a pig, usually rare breed; Gloucester Old Spot and the like. They generally weigh around 55-60lbs for the who

Related tags

bacon, black_ham, bresaola, cider_ham, cure_calculator, ham, pancetta, salumi, sausage, sausage_calculator, toulouse_sausage, tutorial, tutorial_bacon, tutorial_black_ham, tutorial_bresaola, tutorial_pancetta, ventreche