Tag overview for: 'tutorial'

Entries on this site with 'tutorial'

• 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
• 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
• Black Ham V - Cooking and the Finished Ham
  Continuing the story of the Black Ham, the previous post is here: Black Ham - Part IV - Smoking I cooked the ham on Friday, 10 days after it came out of the cure. I did it
• Black Ham - Part IV - Smoking
  Continuing the story of the Black Ham, the previous post is here: Black Ham - Part III - Washing and Drying The Black Ham's now been smoked. I was going to smoke it for 72
• Black Ham - Part III - Washing and Drying
  Continuing the story of the Black Ham, the previous post is here: Black Ham - Part II - Calculating the Cure The ham has now been in the brine for 10 days per kilogram of
• Black Ham - Part II - Calculating the Cure
  Continuing the story of how a cure is formulated, the first half is here: Black Ham - Part I - Getting the Information In the first part, I've done a little digging to fin
• Black Ham - Part I - Getting the Information
  I've been asked a few times how I devise a recipe for a cure, so I thought I'd try to get some of the thought processes down in writing. This one's just for other curing a
• 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 Part 3 - ready to use
  When we left the pancetta last time I was having problems with the humidity. It was my hygrometer that was at fault and a new one has solved the problem! I got it off ebay
• Pancetta - Part 2
  For updated information about making a curing chamber see - Converting a Fridge into a Curing Chamber The Pancetta I started on the 13th November was left to cure a week l
• 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

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