Italian Sausage
I’m calling this Italian sausage as it’s loosely based on recipes of the same sort of ingredients. Unlike most sausage recipes which start with 100% …
Italian Salcicce Secco
Thanks to Graham at Native Breeds for showing me this one. These aren’t really ‘sandwich’ type sausages, they’re more like a precursor to salamis. Meaty …
Hillbilly Chilli
Long time readers will remember the old list of ingredients for my chilli – this updated version simplifies things (a little) and is still an …
Smoked Beef Ribs
Beef Ribs offer a lot of the beefy goodness of a brisket, but without the hefty price tag or the availability problems here in the …
Bourbon BBQ Bacon
Although I have so far only made this as back bacon, I think it’s a great candidate for doing a proper ‘American’ style belly. Those …
Maple Espresso Bacon
This is an interesting cure that makes perfect breakfast bacon. I like this as back bacon as it makes brilliant bacon butties. The coffee flavour …
Black Treacle & Beer Bacon
Curing bacon is not difficult. This recipe is a winner – cold smoked afterwards and then left to mature for a week or two I …
Salt Beef & Pastrami
Making your own authentic Salt Beef is fairly easy – particularly if you use the equilibrium brining technique described below. If you’re in the UK …
Home Cured Pancetta
Curing bacon is not difficult. Buy a nice lump of pork belly, coat with cure, refrigerate, turn every day, done. Turning bacon into pancetta essentially …