Charcutepalooza April: Hot Smoking: tasso ham and Canadian bacon

Another month has passed and it’s time for the fourth Charcutepalooza installment. This time we’re hot smoking (with a little bit of past months’s salt curing and brining thrown in too) and we’re back to all pork using Boston Butt (shoulder) and loin cuts. Once again I turned to Persimmon Provisions for some of my
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Charcutepalooza January: Duck Prosciutto

The above is duck prosciutto that I cured and dried at home, a remarkably simple process but one that I hadn’t done myself in a few years. Anyone who knows me wouldn’t be surprised to find cured meat hanging in my basement. But since the girls have been born I’ve found less time for doing
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